Ingredients
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2 tbsp unsalted butter
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10 large eggs, divided
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1 cup low-fat milk
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1 cup all-purpose flour
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1/4 cup grated Parmesan cheese
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1/2 cup finely shredded Swiss cheese
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2 tbsp chopped chives, plus more to garnish
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Cooking spray
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6 slices deli ham
Steps
1
Arrange oven rack in center of oven. Preheat oven to 425°F. Place the butter in a 9x13-inch baking dish or 3-qt oval baking dish. Transfer baking dish to oven to melt butter.
2
Meanwhile, in a blender or food processor, purée 4 eggs on high 1 min. Add the milk, flour, Parmesan, and Swiss cheese. Blend 1 min., until smooth. When baking dish is hot and butter has melted, carefully pour batter into hot baking dish and swirl to coat. Scatter the chives over batter. Bake 20–22 min., until Dutch baby is puffed and golden.
3
Meanwhile, coat a 6-cup muffin pan with the cooking spray. Crack remaining 6 eggs into prepared muffin cups. Season with salt and pepper. When Dutch baby has 8 min. in oven remaining, transfer eggs to oven. Bake 8–10 min., until yolks are cooked to desired doneness.
4
Place the ham on a microwave-safe plate and microwave 30 sec., until warm. Carefully use a butter knife to release eggs from muffin cups. Serve pancake with ham, baked eggs, and more chives, if desired.
