Steak and Eggs Breakfast Casserole

This is a hearty breakfast casserole that can be made ahead. It looks delicious and could be served for breakfast, brunch or dinner. The recipe is from Paula Deen's magazine. The preparation time does not include the time for refrigerating overnight.

• Ready In: 1 hr 40 mins
• Serves: 8-10

Ingredients

• 2  lbs  sirloin, cut into 1-inch cubes
• 1  teaspoon salt
• 1  teaspoon ground black pepper
• 3  tablespoons  vegetable oil
• 2  garlic cloves, minced
• 1  onion, chopped
• 1  red bell pepper, chopped
• 1 (14 ounce) package English muffins, torn into 1-inch pieces
• 1 (8 ounce) package monterey jack cheese, shredded (calls for Monterey Jack-Colby cheese blend)
• 1 (8 ounce)  sharp cheddar cheese, shredded
• 1 1⁄2 teaspoons  italian seasoning
• 12  large eggs
• 2  cups half-and-half
• 1⁄2 cup  whole milk
•  fresh oregano (optional)

Directions

1. In large bowl, combine steak, salt and pepper, tossing gently to coat.
2. In large skillet, heat oil over medium-high heat.
3. Add steak; cook for 5 minutes, stirring frequently.
4. Add garlic, onion and bell pepper; cook for 4 minutes, or until vegetables are tender.
5. In 3-quart baking dish, place English muffins evenly over bottom.
6. Top with steak mixture.
7. Sprinkle evenly with cheeses and Italian seasoning.
8. In large bowl, beat eggs, half-and-half and milk until smooth; pour over casserole.
9. Cover, and refrigerate at least 8 hours.
10. Remove casserole from refrigerator, and let stand at room temperature for 30 minutes.
11. Preheat oven to 350 degrees F.
12. Bake casserole for 1 hour and 10-20 minutes, or until eggs are set in center.
13. Cover with aluminum foil, if necessary, to prevent excess browning.
14. Let stand for 10 minutes before serving.
15. Garnish with fresh oregano, if desired.