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!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people


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


                    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.

                            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.