Huevos Rancheros Mini Savoury Dutch Baby

This Huevos Rancheros Mini Savoury Dutch Baby recipe combines the rustic charm of a fluffy, oven-baked pancake with the bold, vibrant flavors of a traditional Mexican breakfast. Each mini Dutch baby is filled with refried black beans, melted Jack cheese, a fried egg, fresh pico de gallo, creamy avocado, and warm salsa. It’s a savory, spicy, and satisfying dish with a unique twist on a classic favorite.

Why You’ll Love This Recipe

This recipe is a true fusion of comfort food and global inspiration. The Dutch baby is light and crispy with a tender center, while the toppings offer layers of texture and flavor—from creamy avocado to tangy pico de gallo and rich refried beans. It’s perfect for brunch, impressing guests, or elevating your weekend breakfast game. Plus, it’s easily customizable and can be made vegetarian-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dutch Baby:
2 eggs
120 g milk
60 g plain flour
1/4 tsp salt
20 g butter
1 g fresh coriander (cilantro), finely chopped
1 garlic clove, minced
50 g Jack cheese, grated

For the Refried Beans:
2 tsp olive oil
1/2 medium onion, finely diced
1/4 tsp sea salt
1 tsp cumin
1 can black beans, drained and rinsed
70 ml chicken stock or water
Ground black pepper
1/2 tsp lime juice

For the Pico De Gallo:
2 ripe tomatoes, deseeded and diced
1 banana shallot, finely diced
5 g fresh coriander, chopped
2 tbsp lime juice
1/4 tsp salt

To Serve:
Fried eggs
Avocado (sliced or mashed)
Grated Jack cheese
Salsa (warm)
Hot sauce (optional)
Black pepper

Directions

Make the Dutch Baby:

1. Preheat your oven to 230°C (450°F).

2. In a blender or mixing jug, blend together the eggs, milk, flour, and salt until smooth and frothy. Let the batter sit to come closer to room temperature.

3. Ten minutes before baking, place two 15cm oven-safe pans in the oven to preheat.

4. In a small bowl, mix the minced garlic, chopped coriander, and grated Jack cheese with a pinch of salt.

5. Carefully remove the hot pans from the oven and add butter to each. Let it melt completely.

6. Pour the batter evenly into each pan. Sprinkle the cheese and herb mix over the top.

7. Return to the oven and bake for 15 minutes without opening the oven door.

Make the Refried Beans:

1. In a pan, heat olive oil over medium heat. Sauté the diced onion for about 3 minutes until translucent.

2. Stir in the cumin, then add the black beans and chicken stock (or water).

3. Cover and cook for 5 minutes.

4. Mash the beans with a fork or potato masher, leaving some texture. Continue cooking uncovered until thick.

5. Remove from heat, add lime juice, and season with salt and pepper.

Make the Pico De Gallo:

1. Combine diced tomatoes, shallot, chopped coriander, lime juice, and salt in a bowl. Stir and let it sit while the Dutch babies bake.

Assemble:

1. Once the Dutch babies are golden and puffed, remove from the oven.

2. Top with a generous spoonful of refried beans, a sprinkle of cheese, a fried egg, a scoop of warm salsa, and fresh pico de gallo.

3. Add sliced avocado, a drizzle of hot sauce (if desired), and finish with cracked black pepper.

4. Serve immediately.

Servings and timing

Servings: 2 (makes two 15cm Dutch babies)
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Make it spicy: Add chopped jalapeños or a spicier salsa for more heat.

• Swap the cheese: Try feta, queso fresco, or cheddar for a different flavor profile.

• Make it vegetarian: Use vegetable stock instead of chicken stock for the refried beans.

• Change the beans: Pinto beans work well in place of black beans.

• Add meat: Chorizo or crispy bacon bits make it even heartier.

Storage/Reheating

Storage: Store individual components (Dutch baby, beans, toppings) in separate airtight containers for up to 3 days in the refrigerator.
Reheating: Reheat Dutch baby in a 180°C (350°F) oven for 5–7 minutes until crisp. Beans and eggs can be microwaved or reheated gently on the stovetop. Assemble fresh.

FAQs

What is a Dutch baby?

A Dutch baby is a puffy oven-baked pancake made from eggs, flour, and milk. It has a custardy center and crispy edges, perfect for sweet or savory toppings.

Can I make this recipe in a large pan instead of minis?

Yes, you can use one larger oven-safe skillet (20–25cm) and slice it to serve two.

Can I make the batter ahead of time?

Yes, the batter can be made a few hours in advance and stored in the fridge. Let it come to room temperature before baking.

How do I keep the Dutch baby from deflating?

It will naturally deflate a bit after removing from the oven, but letting the batter come to room temperature before baking helps it puff better and hold its shape longer.

Can I make this gluten-free?

Yes, substitute the plain flour with a 1:1 gluten-free flour blend.

What’s the best way to get crispy edges?

Make sure your pan is very hot before pouring in the batter and avoid opening the oven during baking.

Can I use pre-made refried beans?

Yes, store-bought refried beans work well in a pinch. Warm them before adding to the Dutch baby.

Is this recipe suitable for brunch parties?

Absolutely! You can bake multiple Dutch babies in mini pans or muffin tins for smaller portions.

How do I get the perfect fried egg?

Use medium heat and a well-oiled non-stick pan. Cover with a lid for evenly cooked whites and a runny yolk.

Can I use other toppings?

Yes—try salsa verde, grilled veggies, or pickled onions for extra flair.

Conclusion

Huevos Rancheros Mini Savoury Dutch Baby is a delicious and unexpected twist on a beloved Mexican breakfast. The fluffy, cheese-studded pancake forms a perfect base for layers of bold flavors—spicy beans, fresh salsa, and that irresistible fried egg. Whether you’re serving a special brunch or treating yourself to a flavorful meal, this dish delivers big flavor in a compact, creative package.