about 1 minute, until foamy. Add the chives and ¼ cup
of the cheese. Pour the mixture into the hot skillet over
the bacon.
- Transfer the skillet to the oven and bake for 10
minutes. Remove from the oven and top with more
cheese. - Bake for another 10 minutes or until the Dutch
baby crust is puffed and golden brown. Cut into
wedges, garnish with the reserved bacon, and enjoy! - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat on a rimmed
baking sheet in a preheated 350°F oven for 5 minutes
or until warmed through.