“35+ Easy Mini Dutch Oven Egg Recipes to Make Your Mornings More Delicious

Eggs are a versatile ingredient, and when cooked in a mini Dutch oven, they become even more magical.

These small, cast-iron wonders create perfectly cooked eggs in a variety of delicious ways, whether you’re making a rich egg bake, a fluffy omelet, or a satisfying casserole.

If you’re looking to add some creative flair to your breakfast or brunch routine, look no further than this collection of over 35 mini Dutch oven egg recipes.

From savory to sweet, these dishes will not only satisfy your hunger but also help you discover new ways to enjoy eggs in the most delicious, fuss-free manner.

In this blog, we’ve gathered 35+ mini Dutch oven egg recipes that are perfect for everything from quick weekday breakfasts to leisurely weekend brunches.

Whether you’re cooking for one or feeding a crowd, these recipes make the most of your mini Dutch oven’s ability to evenly cook eggs, creating rich, flavorful dishes with minimal effort.

Let’s dive into the world of Dutch oven eggs and explore the endless possibilities!

“35+ Easy Mini Dutch Oven Egg Recipes to Make Your Mornings More Delicious

Mini Dutch ovens are perfect for crafting egg-based dishes that are both flavorful and easy to prepare.

With these 35+ mini Dutch oven egg recipes, you’ll have an entire arsenal of options to suit any taste, whether you crave something savory, spicy, or cheesy.

The best part?

These recipes are perfect for making in advance, and they work wonderfully for meal prepping or feeding a crowd at a family gathering.

So, grab your mini Dutch oven, start cracking those eggs, and enjoy these delicious, hearty meals that will surely become new favorites in your kitchen.

Dutch Oven Shakshuka

Shakshuka is a popular Middle Eastern and North African dish that combines poached eggs in a spiced tomato sauce. This Dutch oven version allows for easy preparation and even cooking, ensuring a perfectly poached egg nestled in a rich, flavorful sauce. Perfect for a brunch gathering or a cozy dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• Salt and pepper to taste
• 4-6 large eggs
• Fresh cilantro or parsley, chopped (for garnish)
• Crusty bread (for serving)

Instructions:

1. Preheat the Dutch oven over medium heat. Add olive oil and sauté the onion and red bell pepper until softened, about 5-7 minutes.
2. Stir in the garlic, cumin, paprika, and turmeric, and cook for another minute until fragrant.
3. Add the diced tomatoes and tomato paste, stirring to combine. Season with salt and pepper, then simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
4. Create small wells in the sauce and crack the eggs into them. Cover the Dutch oven and cook for about 7-10 minutes, or until the eggs are poached to your desired doneness.
5. Garnish with fresh cilantro or parsley and serve with crusty bread.

This Dutch Oven Shakshuka is an incredibly flavorful and satisfying dish. The combination of savory spices and fresh tomatoes creates a rich base, while the poached eggs add a deliciously creamy texture. It’s perfect for a leisurely weekend breakfast or brunch, and the best part is the ease of cooking it all in one pot. Plus, the bread for dipping makes this a meal that’s hard to resist!

Dutch Oven Egg Casserole

A simple yet filling casserole, this Dutch oven egg dish combines eggs with cheese, vegetables, and savory breakfast sausage for a one-pan, all-in-one meal. It’s great for meal prepping or feeding a crowd, and it can easily be customized with your favorite ingredients.

Ingredients:

• 1 tablespoon olive oil
• 1/2 pound breakfast sausage
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 cup frozen spinach, thawed and drained
• 8 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• Salt and pepper to taste
• Fresh chives or parsley, chopped (for garnish)

Instructions:

1. Preheat your Dutch oven over medium heat. Add olive oil and cook the breakfast sausage until browned, breaking it up into small crumbles. Remove from the Dutch oven and set aside.
2. In the same Dutch oven, sauté the onion and bell pepper until softened, about 5 minutes. Add the spinach and cook for another 2 minutes, stirring occasionally.
3. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the cooked vegetables and sausage in the Dutch oven.
4. Sprinkle shredded cheddar cheese over the top. Cover and cook over low heat for 15-20 minutes, or until the eggs are set.
5. Garnish with chopped chives or parsley before serving.

This Dutch Oven Egg Casserole is a comforting and versatile dish that works well for breakfast, brunch, or even a light dinner. It’s hearty and satisfying, thanks to the combination of sausage, eggs, and cheese. The addition of vegetables ensures a balanced meal that can easily be tailored to suit your taste preferences. It’s a great dish for meal prepping as well, saving you time in the mornings or feeding a group of guests with ease.

Dutch Oven Baked Eggs with Spinach and Feta

For a lighter yet indulgent meal, these Dutch Oven Baked Eggs with Spinach and Feta provide a delicious combination of earthy spinach and creamy feta cheese. The eggs are gently baked to perfection, creating a dish that’s both healthy and flavorful. Ideal for a brunch gathering or a solo meal with a side of crusty bread.

Ingredients:

• 1 tablespoon olive oil
• 2 cups fresh spinach
• 4 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh dill or parsley, chopped (for garnish)

Instructions:

1. Preheat the Dutch oven over medium heat and add olive oil. Sauté the spinach until wilted, about 3-5 minutes. Season with salt, pepper, and nutmeg.
2. Remove the spinach from the Dutch oven and set aside. In the same pot, add a bit more olive oil if necessary and create 4 small wells in the bottom of the pot.
3. Crack an egg into each well, then sprinkle the spinach evenly around the eggs. Top with crumbled feta cheese.
4. Cover the Dutch oven and bake at 375°F (190°C) for about 12-15 minutes, or until the eggs are baked to your desired doneness.
5. Garnish with fresh dill or parsley and serve.

These Dutch Oven Baked Eggs with Spinach and Feta are light but packed with flavor. The spinach adds a healthy green element, while the feta brings a tangy creaminess to the dish. The eggs are perfectly baked, with a runny yolk that pairs beautifully with the other ingredients. This dish is both comforting and nutritious, making it an excellent choice for a wholesome breakfast or brunch option.

Dutch Oven Veggie and Egg Skillet

This veggie-packed Dutch oven egg skillet is a colorful and nutritious meal that’s perfect for breakfast, lunch, or dinner. It features a variety of fresh vegetables like zucchini, mushrooms, and tomatoes, all cooked to perfection and topped with eggs. It’s quick, healthy, and bursting with flavor!

Ingredients:

• 2 tablespoons olive oil
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 4 large eggs
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat the olive oil in a preheated Dutch oven over medium heat. Add the zucchini, mushrooms, and bell pepper. Sauté for about 5 minutes, or until the vegetables are tender.
2. Add the cherry tomatoes and cook for an additional 2-3 minutes until they soften slightly. Season with oregano, salt, and pepper.
3. Create 4 small wells in the vegetable mixture and crack one egg into each well. Cover the Dutch oven and cook for 7-10 minutes, or until the eggs are cooked to your liking.
4. Garnish with fresh basil and serve.

The Dutch Oven Veggie and Egg Skillet is a delightful and vibrant dish that highlights the flavors of fresh vegetables and eggs. The eggs add richness, while the vegetables provide a satisfying, healthy base. This is an excellent choice for anyone looking for a nutritious, one-pan meal that’s both easy to prepare and full of flavor. You can also switch up the veggies based on what you have available, making it a versatile option for any time of the year.

Dutch Oven Breakfast Hash with Eggs

This hearty breakfast hash made in a Dutch oven combines crispy potatoes, savory sausage, and vibrant peppers, topped with perfectly cooked eggs. It’s the perfect one-pot meal to fuel your morning, offering a satisfying combination of textures and flavors that everyone will love.

Ingredients:

• 2 tablespoons olive oil
• 1/2 pound breakfast sausage, crumbled
• 2 large potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 large eggs
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Dutch oven over medium heat. Add olive oil and cook the breakfast sausage, breaking it up into small crumbles until browned. Remove and set aside.
2. In the same Dutch oven, add the diced potatoes and cook, stirring occasionally, for about 10-15 minutes, or until the potatoes are golden and crispy.
3. Add the bell peppers and onion, and cook for another 5 minutes, or until the vegetables are tender. Season with smoked paprika, salt, and pepper.
4. Create four wells in the hash mixture and crack an egg into each well. Cover and cook for about 5-7 minutes, or until the eggs are set to your desired level of doneness.
5. Garnish with fresh parsley and serve.

The Dutch Oven Breakfast Hash with Eggs is a filling and satisfying dish that brings together all the best elements of a hearty breakfast. The crispy potatoes, savory sausage, and tender peppers are the perfect foundation for the eggs, which add a comforting richness to the meal. This recipe is great for breakfast or brunch and can be customized with your favorite ingredients. It’s sure to be a hit at any gathering or as a filling start to your day.

Dutch Oven Egg and Bacon Muffins

These egg and bacon muffins made in a Dutch oven are a fun twist on a traditional breakfast. The eggs are baked in individual portions, combined with crispy bacon and cheese, for a delicious and portable breakfast treat. Perfect for busy mornings or meal prep for the week ahead!

Ingredients:

• 6 slices of bacon
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, then crumble into small pieces.
3. In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the crumbled bacon and shredded cheddar cheese.
4. Pour the egg mixture into the Dutch oven, ensuring that the eggs are evenly distributed.
5. Bake for 12-15 minutes, or until the eggs are set and slightly golden on top.
6. Garnish with fresh chives and serve.

Dutch Oven Egg and Bacon Muffins are a creative and portable way to enjoy a breakfast full of flavor. The bacon adds a smoky crunch, while the cheese makes the eggs creamy and rich. These muffins are perfect for meal prepping, as they can be stored and reheated for quick breakfasts throughout the week. Whether for a busy morning or a cozy brunch, these egg muffins are a tasty and satisfying option that will keep you full and energized.

Dutch Oven Egg and Avocado Toast

Eggs and avocado toast are a classic combination, but making it in a Dutch oven elevates the flavors and makes it more satisfying. The eggs are cooked to perfection in a rich, buttery sauce, while the creamy avocado adds a rich texture. It’s a simple yet indulgent breakfast or brunch choice.

Ingredients:

• 4 large eggs
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 ripe avocado, mashed
• 2 slices of your favorite bread (sourdough or whole grain works well)
• Salt and pepper to taste
• Fresh chives or cilantro, chopped (for garnish)
• Red pepper flakes (optional)

Instructions:

1. Preheat your Dutch oven over medium-low heat. Add butter and olive oil, allowing the butter to melt completely.
2. Crack the eggs into the Dutch oven and cook slowly, basting them with the melted butter for about 5-7 minutes until the whites are set and the yolks are still runny (or longer for firmer yolks).
3. Meanwhile, toast the bread in a separate pan or toaster. Once toasted, spread the mashed avocado on each slice of bread, seasoning with salt and pepper.
4. Carefully place each egg on top of the avocado toast.
5. Garnish with chopped chives or cilantro and sprinkle with red pepper flakes for a touch of heat, if desired.

Dutch Oven Egg and Avocado Toast is a simple yet luxurious dish that takes the classic breakfast to a whole new level. The eggs are perfectly cooked and rich from the butter, complementing the smooth and creamy avocado. This recipe is not only delicious but also customizable — you can add toppings like smoked salmon, feta, or a squeeze of lemon for added flavor. It’s a great choice for a quick, indulgent breakfast or a relaxed weekend brunch.

Dutch Oven Huevos Rancheros

Huevos Rancheros is a vibrant, flavorful Mexican dish that pairs fried eggs with a savory tomato sauce and crispy tortillas. This Dutch oven version simplifies the process, allowing you to cook everything in one pot for an easy and delicious meal. It’s the perfect combination of spicy, savory, and satisfying!

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 corn tortillas, cut into quarters
• 4 large eggs
• Fresh cilantro, chopped (for garnish)
• Crumbled queso fresco or shredded cheddar (optional)

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and garlic and sauté for about 3 minutes, or until softened.
2. Stir in the diced tomatoes, cumin, chili powder, salt, and pepper. Bring to a simmer, allowing the sauce to cook for about 10 minutes to let the flavors meld.
3. Arrange the tortilla pieces on top of the sauce in a single layer, allowing them to absorb some of the sauce. Crack the eggs over the tortillas, being careful not to break the yolks.
4. Cover the Dutch oven and cook for 7-10 minutes, or until the eggs are cooked to your preferred doneness.
5. Garnish with fresh cilantro and crumbled queso fresco or shredded cheddar, if desired. Serve with warm tortillas on the side.
   Dutch Oven Huevos Rancheros is a flavorful and hearty dish that brings the best of Mexican cuisine right to your kitchen. The tomato-based sauce is perfectly spiced, and the runny eggs add a rich, creamy texture. The crispy tortillas soak up all the delicious sauce, creating a satisfying, one-pot meal. This recipe is perfect for a weekend brunch or when you want something filling and flavorful. It’s easy to customize with your favorite toppings, such as avocado or a squeeze of lime.

Dutch Oven Poached Eggs with Mushrooms and Creamy Parmesan Sauce

For a rich and elegant breakfast or brunch, these Dutch Oven Poached Eggs with Mushrooms and Creamy Parmesan Sauce offer a delightful combination of flavors. The mushrooms add an earthy depth, while the creamy Parmesan sauce elevates the dish to a comforting indulgence. This dish is perfect for a special occasion or when you want to treat yourself.

Ingredients:

• 2 tablespoons butter
• 1 cup mushrooms, sliced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 4 large eggs
• Fresh thyme, for garnish
• Crusty bread (for serving)

Instructions:

1. Heat butter in a preheated Dutch oven over medium heat. Add the sliced mushrooms and sauté for about 5 minutes, or until they are tender and golden brown.
2. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and season with salt and pepper. Let the sauce cook for another 5-7 minutes, until thickened.
3. Make four small wells in the mushroom sauce and carefully crack the eggs into the wells.
4. Cover the Dutch oven and cook for 7-10 minutes, or until the eggs are poached to your liking.
5. Garnish with fresh thyme and serve with crusty bread to soak up the delicious sauce.

Dutch Oven Poached Eggs with Mushrooms and Creamy Parmesan Sauce is a luxurious and comforting dish. The earthy mushrooms pair perfectly with the creamy, cheesy sauce, and the poached eggs add richness with their tender yolks. This dish feels indulgent yet is surprisingly easy to make in one pot. It’s a perfect choice for a brunch gathering or when you’re in the mood for something rich and satisfying. The crusty bread on the side is a must to fully enjoy every bite of the creamy sauce.

Dutch Oven Spanish Tortilla

A classic Spanish tortilla (also known as a Spanish omelette) is a comforting, filling dish made with eggs, potatoes, and onions. In this Dutch oven version, the eggs are cooked gently with the vegetables to create a perfectly tender and flavorful tortilla. It’s a great meal for breakfast, lunch, or even dinner and is ideal for sharing with family and friends.

Ingredients:

• 4 large eggs
• 2 medium potatoes, peeled and thinly sliced
• 1 small onion, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Add the sliced potatoes and onions, seasoning with salt and pepper. Cook, stirring occasionally, for 15-20 minutes, or until the potatoes are tender and slightly golden.
2. In a bowl, whisk the eggs and season with a little more salt and pepper.
3. Pour the eggs over the cooked potatoes and onions, making sure they are evenly coated.
4. Cover the Dutch oven and cook over low heat for 10-12 minutes, or until the eggs are mostly set. Then, flip the tortilla by covering it with a plate, inverting the Dutch oven, and sliding it back into the pot to cook the other side for an additional 5 minutes.
5. Garnish with fresh parsley and serve warm.

Dutch Oven Spanish Tortilla is a simple yet satisfying dish that highlights the beauty of basic ingredients. The combination of tender potatoes, sweet onions, and eggs creates a deliciously comforting meal. It’s an ideal option for breakfast or brunch and can be served warm or at room temperature, making it perfect for picnics or meal prepping. The Dutch oven ensures even cooking and a perfectly tender texture.

Dutch Oven Eggplant and Egg Bake

This Dutch Oven Eggplant and Egg Bake brings together roasted eggplant and eggs in a savory, flavorful casserole. The eggplant is roasted to perfection and layered with eggs and fresh herbs, creating a rich and satisfying meal. This is a great dish for anyone looking for a veggie-packed meal that is both filling and nutritious.

Ingredients:

• 2 medium eggplants, peeled and cut into cubes
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon dried oregano
• 4 large eggs
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the eggplant cubes with 1 tablespoon of olive oil, salt, and pepper, and spread them in a single layer in the Dutch oven. Roast for about 20 minutes, or until the eggplant is tender and slightly caramelized.
3. In a skillet, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes. Add the diced tomatoes and oregano, and cook for another 5 minutes to combine the flavors.
4. Pour the tomato mixture over the roasted eggplant in the Dutch oven.
5. Create four small wells in the vegetable mixture and crack the eggs into the wells.
6. Cover the Dutch oven and cook for about 10-12 minutes, or until the eggs are poached to your desired level of doneness.
7. Sprinkle with crumbled feta and fresh basil before serving.

The Dutch Oven Eggplant and Egg Bake is a flavorful and hearty dish that brings out the best in eggplant. The roasted eggplant provides a soft, creamy texture that pairs beautifully with the tomatoes and eggs. The feta adds a tangy richness, making this dish feel indulgent, while still being full of fresh vegetables. It’s a perfect option for a healthy brunch or a light, veggie-focused dinner.

Dutch Oven Baked Eggs with Ham and Swiss Cheese

This hearty Dutch oven recipe combines eggs, savory ham, and rich Swiss cheese for a satisfying breakfast or brunch option. The eggs are baked with a creamy base and topped with melted cheese, creating a comforting and indulgent dish. It’s perfect for feeding a crowd or for meal prepping.

Ingredients:

• 4 large eggs
• 1/2 cup diced ham
• 1/2 cup shredded Swiss cheese
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Fresh thyme or parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together the heavy cream, Dijon mustard, salt, and pepper.
3. In a Dutch oven, layer the diced ham evenly along the bottom.
4. Pour the cream mixture over the ham, ensuring it’s evenly spread.
5. Crack the eggs over the ham and cream mixture, ensuring they remain intact.
6. Sprinkle the shredded Swiss cheese over the top of the eggs.
7. Cover the Dutch oven and bake for 10-15 minutes, or until the eggs are set to your desired doneness and the cheese is melted and bubbly.
8. Garnish with fresh thyme or parsley before serving.

Dutch Oven Baked Eggs with Ham and Swiss Cheese is a rich, comforting dish that combines savory flavors with a creamy texture. The ham provides a salty depth, while the Swiss cheese brings a smooth, nutty richness. The eggs add a perfect creamy finish, making it a satisfying meal for breakfast or brunch. This dish can also be easily customized by adding vegetables or swapping out the cheese. It’s sure to be a hit with anyone who loves a hearty, indulgent breakfast.

Dutch Oven Shakshuka

Shakshuka is a Middle Eastern and North African dish made with poached eggs in a spicy, flavorful tomato sauce. This Dutch oven version allows for a slow simmer, letting the spices and flavors meld together for a perfect one-pan meal. It’s vibrant, hearty, and a wonderful way to enjoy eggs with a robust sauce.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon chili flakes (optional)
• Salt and pepper to taste
• 4 large eggs
• Fresh parsley or cilantro, chopped (for garnish)
• Crusty bread (for serving)

Instructions:

1. Heat the olive oil in a preheated Dutch oven over medium heat. Add the onion and garlic and cook for 5 minutes, or until softened.
2. Add the bell pepper and cook for another 5 minutes. Stir in the diced tomatoes, cumin, paprika, coriander, chili flakes, salt, and pepper. Let the sauce simmer for 10-15 minutes, until it thickens slightly.
3. Create four small wells in the sauce and crack an egg into each well. Cover the Dutch oven and cook for 7-10 minutes, or until the eggs are poached to your desired level of doneness.
4. Garnish with fresh parsley or cilantro and serve with crusty bread for dipping.

Dutch Oven Shakshuka is a delicious, one-pan dish that combines a rich, spiced tomato sauce with perfectly poached eggs. The sauce is full of warmth and depth from the spices, while the eggs offer a creamy contrast. It’s a perfect dish for brunch or even a light dinner, and the crusty bread is essential for soaking up all the flavorful sauce. The beauty of shakshuka is that it’s versatile—feel free to add other ingredients like feta, olives, or spinach for a personalized touch.

Dutch Oven Bacon and Egg Pie

This savory bacon and egg pie is a delicious way to enjoy eggs in a flaky, buttery crust. It’s packed with crispy bacon, sharp cheese, and creamy eggs, all baked together to create a perfect breakfast or brunch dish. The Dutch oven ensures an evenly baked, golden crust and a perfectly set filling.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 6 slices of bacon, chopped
• 1/2 onion, chopped
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh chives or parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust into the bottom of a preheated Dutch oven, trimming the edges as needed.
3. In a skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving some bacon fat in the skillet.
4. In the same skillet, sauté the chopped onion in the bacon fat for 3-5 minutes, or until softened.
5. Sprinkle the bacon and onions evenly into the pie crust, and then add the shredded cheddar cheese on top.
6. In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the egg mixture over the bacon and cheese in the pie crust.
7. Cover the Dutch oven and bake for 25-30 minutes, or until the filling is set and the top is golden brown.
8. Garnish with fresh chives or parsley and serve.

Dutch Oven Bacon and Egg Pie is a rich, indulgent dish that combines all the best elements of breakfast in a buttery, flaky crust. The combination of crispy bacon, savory onions, and melted cheese creates a satisfying filling, while the eggs add a creamy richness. This pie is perfect for a weekend brunch or a make-ahead meal for gatherings. It’s a dish that will please everyone at the table and can be easily customized with other ingredients like spinach, mushrooms, or different types of cheese.

Dutch Oven Egg and Sausage Casserole

This Dutch oven egg and sausage casserole is a comforting, all-in-one breakfast dish that’s easy to make and perfect for feeding a crowd. With flavorful sausage, eggs, and a cheesy, creamy base, this casserole is hearty and satisfying. It’s ideal for breakfast, brunch, or even a cozy dinner.

Ingredients:

• 1 pound breakfast sausage
• 1 small onion, chopped
• 2 cloves garlic, minced
• 6 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley or green onions, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, cook the sausage over medium heat, breaking it up into small pieces, until browned. Remove from the skillet and set aside.
3. In the same skillet, sauté the onion and garlic until softened, about 5 minutes.
4. In a large bowl, whisk together the eggs, heavy cream, milk, thyme, salt, and pepper.
5. Add the cooked sausage, sautéed onion, and garlic to the egg mixture and stir to combine.
6. Pour the mixture into a preheated Dutch oven and sprinkle the shredded cheddar cheese evenly on top.
7. Cover the Dutch oven and bake for 20-25 minutes, or until the eggs are set and the casserole is golden on top.
8. Garnish with fresh parsley or green onions before serving.

Dutch Oven Egg and Sausage Casserole is a hearty and comforting dish that’s perfect for a filling breakfast or brunch. The sausage adds savory depth to the dish, while the eggs provide richness, and the cheese gives it a creamy, indulgent finish. This casserole is easy to make, feeds a crowd, and is great for meal prep. You can even customize it by adding vegetables like bell peppers or spinach for added nutrition and flavor. It’s a meal that will satisfy everyone, and the leftovers are just as delicious!

Note: More recipes are coming soon