Dutch Oven Brunch Bake {Sausage Egg Casserole}

4.67 from 6 votes

Dutch Oven Brunch Bake {Sausage Egg Casserole}

Sausage, eggs, cheese, mushrooms and sour dough bread make this overnight Dutch Oven Brunch Bake packed with flavor. Baked in a cast iron dutch oven, it's a one pot breakfast everyone will enjoy!

Prep Time15

Cook Time1

Additional Time8

Total Time9 15

Course: Breakfast/Brunch

Cuisine: American

Keyword: Dutch Oven Brunch Bake {Sausage Egg Casserole}

Servings: servings

Calories: 348kcal

Author: Michaela Kenkel

Ingredients

2 12 ounce packages breakfast sausage links
6 slices sourdough bread cut into bite sized chunks
4 cups shredded mild cheddar cheese divided
8 eggs
2 1/4 cups milk
1 teaspoon dry mustard
5 green onions divided, sliced
2 cups fresh white mushrooms roughly chopped
Scallions from above and fresh tomatoes, for serving

Instructions

Place Dutch oven over medium-high heat and brown sausage links. As they brown, begin breaking them into bite sized pieces. When they are browned, remove them from the pot, and add a little hot water, and scrape up any brown bits that are stuck to the bottom. Give it a quick rinse and wipe it dry with a paper towel. Spray with non-stick cooking spray.
Add bread cubes to the bottom of the pan.
Top with 3 cups of cheese. Then sausage pieces. Top with mushrooms.
Whisk together eggs, milk, mustard and the bottoms of the green onions.
Pour over the top. Cover and refrigerate 8 hours or overnight.
Remove from the fridge for about 30 minutes before baking. Preheat oven to 350 degrees.
Bake for 55 minutes covered. Remove lid, top with remaining cup of cheese, bake for another 5 minutes, or until cheese is melted.
Let stand 5-10 minutes before serving. Top with fresh tomatoes the the tops of the green onions.

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