Dutch Oven Breakfast Casserole with Biscuits: Easy Dutch Oven Casserole!

Dutch Oven Breakfast Casserole with Biscuits is a lifesaver. I learned it from my mom back when I was in college and needed something filling that wouldn’t break the bank. What I love is that it’s totally adaptable. Back then, I’d use whatever I could scrounge up – leftover ramen noodles, random veggies! Now, I might use some nicer sausage or add a fancy cheese, but that same cozy feeling is still there. This is pure comfort food, perfect for lazy weekends or when you have a crowd to feed. The biscuits on top get all golden and fluffy. And it’s the smell of this baking that always gets me out of bed!

Benefits of using a Dutch oven

Let’s talk about why I love using my Dutch oven for this. It’s honestly not just about the casserole! Dutch ovens are awesome because they cook everything so evenly. Nothing gets burnt on the bottom while the top’s still raw – you know what I mean? This means those eggs get fluffy, the cheese melts perfectly… it just comes out amazing.

Plus, a Dutch oven is like the chameleon of cookware. I use this same pot for stews, bread, and even desserts! Toss in whatever sounds good – that’s half the fun of this casserole. And these things are built to last.

Ingredients

Let’s run through what we need. Remember, this is super flexible, so use what you’ve got! Here’s the basic idea:

• Sausage: I’m grabbing a pound of the regular breakfast kind. Leftover cooked sausage works perfectly in here, and chorizo would add some spice.
• The Veggies: I like a simple onion and bell pepper combo. A handful of spinach wilting in the fridge would be a great addition.
• Eggs & Milk: This makes it all custardy and delicious. Even half a carton of milk is enough.
• Biscuits: If you want it quick, use pop-open biscuit tubes. But if you’re feeling ambitious, homemade biscuits would be amazing.
• Cheese: Cheddar’s always a good choice, but a Mexican blend would be fun, too. This recipe is a great way to use up any random cheese ends.
• Salt & Pepper: Don’t forget these! A little sprinkle makes a big difference.

Cooking Process:

Preparing the biscuit dough

Perfect, fluffy biscuits can be a bit finicky. But for this casserole, we’re aiming for something easy and delicious, not bakery-perfect.

First, get your dry stuff together – some flour, baking powder, and a bit of salt. The trick with biscuits is keeping things cold. So, grab some chilled butter and cut it into the flour until it looks kinda like pebbles. You can use a fancy pastry cutter, but honestly, a fork works just fine.

Then, comes the buttermilk – make sure that’s cold too! Add it a little at a time. You don’t want to overmix here, just till it starts to form a shaggy dough. A few gentle kneads on a floured surface, pat it out… and that’s it! See, biscuits don’t have to be scary, and any slightly wonky shapes will just add character to your casserole.

Layering ingredients in the Dutch oven

Time to layer this thing up! Let’s plop those biscuits down in the bottom – they might not fit perfectly, and that’s okay. Next, let’s get that sausage or bacon in there. I usually cook it up ahead of time, then give it a rough crumble for some nice chunks.

Now, veggies! Whatever you’ve got on hand needs to be used up. I usually dice up some onion, some peppers leftovers from last night’s fajitas, some frozen spinach, and don’t forget the cheese. A handful here, a handful there, just enough to make it all gooey. Honestly, this part doesn’t need to be perfect. Layer things however you like, and the oven will make it all work out deliciously in the end.

Cooking time and temperature instructions

Heat things up! Whether you’re using a campfire or your regular oven, we want it around 375 degrees. That’s a good middle-ground, so the biscuits get golden, and the inside cooks perfectly.

Once your casserole’s all layered up, lid on tight, and let’s bake! About 30-40 minutes should do it, but here’s the thing: trust your senses a bit. Don’t open the lid too much, or you lose heat. Instead, start getting excited when you smell that sausage and those biscuits baking. That’s your signal. It’s getting close.

Remember, ovens and campfires can vary a bit, so this is about using your judgment. Aim for that golden-brown top, and you’ll know that cheesy, delicious goodness is ready to go!

Variations and Additions:

Additional ingredients to customize the casserole

The good thing about this recipe is how easy it is to make it your own. Let’s start with veggies – diced peppers and onions are always good, and if you have some spinach that needs using up, that’s perfect in here.

Now, Gotta have some kind of meat. Crumbled sausage is classic, but cooked bacon bits would be awesome. If you’ve got leftover chicken or something, shred it up and throw it in! Cheese is another easy way to change things up – cheddar’s always great, but try some mozzarella for extra gooeyness, or even crumble some feta for a different flavor.

Don’t forget about herbs! Parsley and cilantro add a pop of freshness at the end. And if you want something more adventurous, a sprinkle of paprika, and little garlic powder it’s all about finding flavors you love.

Vegetarian or meat options

What I love most about this recipe is how flexible it is. If you need a veggie-filled breakfast, this casserole is perfect for that! Chop up whatever you have – peppers, onions, evena that handful of spinach that’s about to wilt… everything works. If you want a protein boost, those plant-based sausage crumbles or bacon bits are actually pretty good in here.

But, if you’re craving that classic breakfast flavor, this recipe’s got you covered. Crumbled sausage is always delicious, but leftover bacon is great too. It adds that salty, satisfying taste that goes so well with eggs and biscuits.

Cheese-wise, use what you have! Cheddar’s always a winner, but a Mexican blend would be fun, or even some of that random cheese leftover from a party. And don’t be afraid to experiment! A bit of fresh herbs at the end, or a sprinkle of spice mix – it’s all about finding flavors you love.

Serving Suggestions:

Pairing with sauces or toppings

I’ll admit, sometimes I just want to dig into this right away – it’s that good. But if you want to take it up a notch, reach for the hot sauce. Or keep it fresh with a dollop of salsa or some of that chunky pico de gallo stuff.

Suppose you have a perfectly ripe avocado that gets sliced up and makes a perfect creamy topping. And listen, I’m not gonna lie – sometimes I’ll even drizzle on some maple syrup. It might sound a little strange at first, but that sweet and savoury combo is surprisingly delicious.

But really, it’s about what you like. Got some random hot sauce in the cupboard you’ve never tried? Why not? That’s half the fun of this casserole – just throw on whatever sounds good, and enjoy!

Ideal occasions to serve the dish

Sometimes you just want a delicious breakfast without a ton of work, right? This casserole is my go-to. It’s one of those dishes that feels special, even though it’s super easy. Perfect when you have people over, or those weekends where you just wanna lounge around with something yummy.

Honestly, any time you’re in the mood for a cozy, satisfying breakfast, this is it. Holidays, birthdays… or just a random Tuesday when you need a little extra comfort food. A bowl of fruit on the side, maybe even a mimosa if you’re feeling extra, and you’re set!

Conclusion

So, here’s the thing about this casserole: it’s delicious, filling, and surprisingly easy to make. It’s basically all your favourite breakfast stuff baked together – fluffy biscuits, cheesy goodness, and all that yummy sausage. What’s not to love?

You can make it for a crowd or just for yourself. It’s also Perfect for those lazy weekend mornings when you want something special or even a weeknight when you need a comforting, home-cooked meal. Honestly, it’s one of those recipes that always makes everyone happy.

FAQ

Dutch Oven Breakfast Casserole with Biscuits

Dutch Oven Breakfast Casserole with Biscuits is a comforting, versatile dish perfect for lazy weekends or feeding a crowd. Customize it with your favorite ingredients and enjoy the convenience of cooking everything in one pot.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Breakfast, Brunch

Cuisine American, Comfort Food

Equipment

• Dutch Oven

Ingredients

  

Main Ingredients

• 1 pound breakfast sausage
• 1 medium onion diced
• 1 medium bell pepper diced (any color)
• 6 large eggs
• 1 cups milk
• Biscuits canned pop-open style or see ‘Homemade Biscuit Ingredients’ below
• 1 cups shredded cheese cheddar, Mexican blend, or use leftovers
• Salt to taste
• Black pepper to taste

Optional Additions

• 1 cups leftover cooked vegetables spinach, mushrooms, diced tomatoes, etc.
• 1 tablespoons chopped fresh herbs parsley, cilantro, chives…use your favorites!
• Spices to taste paprika, garlic powder, chili powder, etc.

Homemade Biscuit Ingredients

• 2 cups all-purpose flour plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup cold butter cut into small cubes
• ¾ cup cold buttermilk

Instructions

 

Preparing the Ingredients:

• Cook the meat: Crumble and brown your sausage in a skillet. If using pre-cooked meat (bacon, leftover chicken, etc.), chop it into bite-sized pieces.
• Prep the veggies: Dice the onion and bell pepper. If using additional veggies, chop them as needed.
• Make the biscuit dough (if homemade): Combine flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in cold buttermilk until a shaggy dough forms. Pat it out on a floured surface.

Layering in the Dutch Oven:

• Start with the biscuits (if homemade): Cut your dough into biscuit shapes and place them in the bottom of the Dutch oven.
• Add the meat: Scatter your cooked sausage or other chosen meat over the biscuits.
• Layer the veggies: Add the diced onions, bell peppers, and any other vegetables you’re using.
• Whisk the eggs and milk: Beat the eggs in a bowl, then whisk in the milk. Season with salt and pepper.
• Pour & add cheese: Pour the egg mixture over the layered ingredients. Sprinkle generously with cheese.

Cooking:

• Preheat: Whether using a campfire or your oven, get the heat to around 375 degrees Fahrenheit.
• Bake: Place the Dutch oven (with the lid on) in the oven or over your campfire coals. Bake for 30-40 minutes.
• Check for doneness: You’re looking for golden-brown biscuits and a set egg custard. Poke a toothpick in the center – it should come out clean. Add a few more minutes of cooking time if needed.

Serving:

• Let it rest: Allow the casserole to cool slightly before serving for easier slicing.
• Top it off: Add your favorite toppings like hot sauce, salsa, avocado, or even a drizzle of maple syrup.

Notes

This is a very adaptable recipe – adjust cooking times based on your ingredients and heat source. Enjoy!