Name: Savory Prosciutto Mozzarella Arugula for a Perfect Brunch
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup Whole Milk (Can substitute with almond milk for dairy-free.); 1 cup All-Purpose Flour (Can replace with gluten-free blend.); 3 large Eggs (Essential for puffiness; egg replacers can be used for vegan.); 1 tablespoon Granulated Sugar (Adjust sweetness to taste.); 1/4 teaspoon Salt (Customize to taste.); 2 tablespoons Butter (Can substitute with olive oil for dairy-free.); 1 cup Fresh Mozzarella (Shredded mozzarella may be used for easier melting.); 4 ounces Prosciutto (Can substitute with cooked bacon or omit for vegetarian.); 2 cups Arugula (Can use spinach as an alternative.); 2 tablespoons Olive Oil (Can use any salad oil.); to taste Salt and Pepper (For seasoning; adjust to taste.)

As I stood in my kitchen, the inviting aroma of melting cheese and crispy prosciutto wafted through the air, instantly making me hungry. It was time to whip up my favorite breakfast treat: the Prosciutto Mozzarella Arugula Dutch Baby. This quick and delightful brunch dish rises to perfection in under 30 minutes, making it perfect for busy mornings or casual gatherings with friends. What I love most is its customizable nature; you can easily adapt the toppings to suit any dietary needs—whether you’re going dairy-free, gluten-free, or keeping it vegetarian. With its light, airy texture and savory flavor combination, this Dutch baby promises to be a crowd-pleaser. Shall we dive in and discover how to create this charming dish together?

What makes this Dutch Baby special?

Quick and Easy: This Dutch baby recipe comes together in under 30 minutes, making it a perfect choice for any busy morning or spontaneous brunch gathering.

Customizable Toppings: You can swap ingredients to fit your dietary needs; think dairy-free or gluten-free adjustments that still taste incredible.

Savory Indulgence: The combination of crispy prosciutto and creamy mozzarella takes this dish over the top, ensuring everyone at your table will be asking for seconds.

Light and Airy Texture: The puffiness of the Dutch baby creates an inviting appearance, and each bite feels like a bite of heaven on your palate.

Crowd-Pleaser: With its perfect blend of flavors, this dish is sure to impress friends and family, making it an ideal centerpiece for brunches or special occasions.

Dive deeper into the world of delicious brunch options with our favorite easy brunch recipes that complement this delightful treat!

Prosciutto Mozzarella Arugula Ingredients

Elevate your brunch with this delightful Dutch baby!

For the Batter
Whole Milk – Provides moisture and richness; can substitute with almond milk for a dairy-free option.
All-Purpose Flour – Gives structure; can be replaced with a gluten-free blend.
Large Eggs – Essential for puffiness; no direct substitute, but egg replacers can be used for vegan versions.
Granulated Sugar – Adds sweetness; reduce or omit for less sweetness.
Salt – Enhances flavor; customize to taste.
Butter – Creates a rich, crispy crust; substitute with olive oil for a dairy-free version.
For the Toppings
Fresh Mozzarella – Melts beautifully for creamy texture; shredded mozzarella may be used for easier melting.
Prosciutto – Adds savory flavor; substitute with cooked bacon or omit for a vegetarian option.
Arugula – Fresh topping that adds pepperiness; can use spinach as an alternative.
Olive Oil – Used in salad dressing; can use any salad oil.
Salt and Pepper – For seasoning; adjust to taste.

Feel free to get creative with your toppings for this Prosciutto Mozzarella Arugula Dutch Baby and watch it delight everyone at your table!

Step‑by‑Step Instructions for Prosciutto Mozzarella Arugula Dutch Baby

Step 1: Preheat Your Oven
Begin by preheating your oven to 450°F (225°C). While the oven heats, place a 9-inch cast iron skillet inside for about 8 minutes. This crucial step ensures that your Prosciutto Mozzarella Arugula Dutch Baby has a crispy edge that perfectly complements its airy center.

Step 2: Blend the Batter
In a mixing bowl, combine whole milk, all-purpose flour, large eggs, granulated sugar, and a pinch of salt. Use a whisk or blender to blend the ingredients until the mixture is smooth and free of lumps. This light batter is essential for achieving the Dutch baby’s delightful puffiness, so take your time ensuring it’s well mixed.

Step 3: Prepare the Skillet
Once the skillet is hot, carefully remove it from the oven using oven mitts. Add butter to the skillet, allowing it to melt and start to bubble for about 30–60 seconds. This creates a rich base for your Dutch baby, giving it that golden-brown crust you’ll love.

Step 4: Pour and Add Toppings
Immediately pour the prepared batter into the hot skillet, ensuring it fills the pan evenly. Before the batter settles, scatter fresh mozzarella and crispy prosciutto over the top. Working quickly will help retain the heat you need for the Dutch baby to puff beautifully during baking.

Step 5: Bake to Perfection
Place the skillet back in the oven and bake for 15 minutes. Keep an eye on it; the Dutch baby should rise dramatically, becoming puffed and golden brown. You’ll know it’s done when it has crispy edges and a slight bounce in the center, creating a delightful contrast in texture.

Step 6: Prepare the Arugula Topping
While the Dutch baby bakes, toss fresh arugula with olive oil, salt, and pepper in a small bowl. This simple yet flavorful dressing enhances the peppery taste of the arugula, making it the perfect finishing touch for your Prosciutto Mozzarella Arugula Dutch Baby once it’s out of the oven.

Step 7: Serve and Enjoy
Carefully remove the Dutch baby from the oven and let it cool slightly. Top it generously with the dressed arugula, allowing the flavors to meld beautifully. Slice it into wedges and watch as everyone gathers around to savor this quick and delightful brunch treat.

What to Serve with Prosciutto Mozzarella Arugula Dutch Baby?

Pair your delightful Dutch baby with these mouthwatering sides that complement its savory flair!

Creamy Mashed Potatoes: Their rich, buttery texture contrasts beautifully with the lightness of the Dutch baby. Top with chives for an extra touch!
Fresh Fruit Salad: A medley of vibrant, juicy fruits adds a refreshing sweetness to balance the savory notes, making your brunch feel even more vibrant.
Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio enhances the meal, cutting through the richness and elevating the overall dining experience.
Crispy Breakfast Potatoes: Golden, seasoned potatoes provide a satisfying crunch that nicely pairs with the soft interior of the Dutch baby.
Arugula Salad: Tossed with lemon vinaigrette, this salad mirrors the peppery notes of the Dutch baby, creating an elegant harmony of flavors on your plate.
Crusty Bread: A warm side of artisan bread invites everyone to scoop up the leftover toppings, delivering an extra layer of deliciousness with every bite.

Storage Tips for Prosciutto Mozzarella Arugula Dutch Baby

Fridge: Store leftover slices in an airtight container for up to 2 days to preserve their flavor and texture.

Freezer: Wrap individual portions tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw them overnight in the fridge before reheating.

Reheating: For the best results, reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore the crispiness and warmth of your Prosciutto Mozzarella Arugula Dutch Baby.

Room Temperature: If serving at a gathering, keep it at room temperature for no more than 2 hours to maintain freshness and quality.

Expert Tips for the Best Dutch Baby

Preheat Properly: Ensure your oven is preheated to 450°F for optimal puffing. A hot skillet is key for a crisp edge on your Prosciutto Mozzarella Arugula Dutch Baby.
Quick Batter Pouring: Work quickly when pouring the batter into the skillet. This helps maintain the heat needed for the Dutch baby to rise beautifully.
Butter Usage: Don’t skimp on the butter! Using enough will help achieve that rich, golden crust that makes this dish irresistible.
Check Baking Time: Watch closely as it bakes. If the Dutch baby doesn’t puff up, verify your oven’s temperature—every oven is different!
Customization Flexibility: Feel free to mix and match your toppings. This recipe’s customizable nature is perfect for accommodating dietary preferences!

Prosciutto Mozzarella Arugula Variations

Feel free to get creative with this recipe and make it your own, delighting your taste buds with unique twists!

Dairy-Free: Substitute whole milk with almond or oat milk and use olive oil instead of butter for a delicious dairy-free twist.
Embrace the creamy richness that plant-based ingredients can bring. You’ll be amazed at how satisfying a dairy-free version can be!
Gluten-Free: Replace all-purpose flour with a gluten-free flour blend to accommodate gluten sensitivities without sacrificing taste or texture.
This simple swap ensures everyone can enjoy this dish, making it a must-try for gatherings.
Vegetarian: Omit the prosciutto entirely and experiment with sautéed mushrooms or spinach for a fresh, flavorful alternative.
The umami of mushrooms pairs beautifully with creamy mozzarella, creating a delightful assembly of flavors.
Herb Infusion: Add fresh herbs like chives, basil, or parsley into the batter for an aromatic surprise.
This brings a refreshing depth that will surprise and please your guests.
Cheese Experiment: Try different cheeses like tangy feta or sharp cheddar to change the flavor profile completely.
Mixing and matching varieties can make every bake a special new creation.
Spicy Upgrade: Sprinkle red pepper flakes or diced jalapeños for a spicy kick that adds heat and excitement to each bite.
For those who crave a little something extra, this is a fun way to rev up the flavor!
Veggie Loaded: Top with roasted seasonal vegetables, like cherry tomatoes or zucchini, for a colorful and nutritious boost.
Not only do they enhance the dish’s visual appeal, but they also introduce delightful textures and flavors.
Balsamic Drizzle: Finish with a drizzle of balsamic reduction for a touch of sweetness and acidity that perfectly complements the dish.
It elevates the overall flavor, creating a beautiful balance with each serving.

Make this Prosciutto Mozzarella Arugula Dutch Baby your own and impress everyone around your table. For more creative brunch ideas, check out our favorite easy brunch recipes!

Make Ahead Options

These Prosciutto Mozzarella Arugula Dutch Babies are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance; simply mix the milk, flour, eggs, sugar, and salt, and refrigerate it in an airtight container. The mozzarella can also be shredded a day ahead and stored in the fridge. When you’re ready to serve, reheat your skillet in the oven, melt the butter, pour in the resting batter, and sprinkle with prosciutto. Bake until puffed, then top with arugula dressed in olive oil, salt, and pepper for that just-made, fresh flavor. This approach saves time and ensures that your brunch is quick and delicious!

Prosciutto Mozzarella Arugula Dutch Baby Recipe FAQs

What type of milk should I use for the Dutch Baby?
You can use whole milk for a rich flavor, but if you’re looking for a dairy-free option, almond or oat milk work wonderfully as substitutes. Both alternatives will maintain the light texture while fitting dietary preferences.

How should I store leftovers?
Store any leftover slices in an airtight container in the refrigerator for up to 2 days. If you have more than you can eat, I suggest freezing them to preserve their delightful texture. Wrap individual portions tightly in plastic wrap and foil, and you can keep them frozen for up to 1 month.

Can I freeze the Prosciutto Mozzarella Arugula Dutch Baby?
Absolutely! To freeze, after it has cooled, wrap individual pieces tightly in plastic wrap and then in aluminum foil. This double wrapping prevents freezer burn and keeps your Dutch baby tasting fresh. When you’re ready to enjoy, simply thaw it overnight in the fridge and reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore its delicious texture.

What can I do if my Dutch baby doesn’t puff?
If your Dutch baby doesn’t rise, it could be due to the oven not being hot enough. Always preheat to 450°F (225°C) and ensure your skillet is adequately heated before pouring in the batter. Also, make sure to work quickly when pouring the batter into the skillet, as maintaining the heat is essential for a good rise. If you’ve done this and it’s still flat, check your baking powder if you’re using it as a leavening agent, as it may be old and ineffective.

Are there any dietary considerations for the ingredients?
Yes! If you’re cooking for someone with dietary restrictions, there are plenty of options. Use gluten-free flour for a gluten-free version and non-dairy butter or olive oil for a dairy-free option. For a vegetarian dish, simply omit the prosciutto and consider adding sautéed mushrooms or spinach instead. Always check your labels to ensure no cross-contamination if food allergies are a concern.

How long does this dish need to cool before serving?
After baking, let the Prosciutto Mozzarella Arugula Dutch Baby cool for about 5 minutes before slicing and serving. This brief resting time allows it to set just enough to hold its shape beautifully as you serve it alongside the peppery arugula topping. Enjoy this savory treat!