Step 1

Preheat the oven to 425°F / 218° C. Place a large rimmed baking sheet in the oven while preheating. On a separate baking sheet arrange the cherry tomatoes. Drizzle with olive oil and season with kosher salt and pepper. Set tomatoes aside.

Step 2

In a mixing bowl, combine the eggs and milk. Whisk together until well blended. Add the flour, ¾ tsp kosher salt, and ¼ tsp black pepper. Whisk together until almost smooth. A few small lumps are ok. Set aside. Shred the cheddar cheese and set aside.

Step 3

Place an 11" cast iron skillet, or other large, oven-safe skillet, over medium heat. Do not let the skillet get too hot or the butter will burn. Add the butter and allow to melt. Pour the batter into the skillet and immediately sprinkle with the cheese.

Step 4

Place the skillet on the baking sheet in the oven. Put the tomatoes in the oven as well. Do not open the oven for the first 15 minutes at least to prevent the Dutch baby from collapsing.

Step 5

After 15 minutes check the tomatoes but do not leave the oven door open for a long time. They are done when the begin to burst. Continue to bake the Dutch baby for a total of 20 to 25 minutes until very puffed and well browned around the edges.

Step 6

Meanwhile, heat another skillet over medium heat. Add a bit of olive oil and then add the sausages. Cook the sausages until they reach an internal temperature of 165°F / 74°C. Fry the bacon until desired doneness. Set the sausages and bacon aside until ready to serve.

Step 7

When the Dutch baby well browned and cook through, take out from the oven. The Dutch baby will deflate somewhat - this is normal. Arrange the tomatoes, sausages, and bacon over the Dutch baby. Garnish with the chopped chives. To serve, slice the Dutch baby into wedges and serve with the tomatoes, sausage, and bacon. Enjoy!