Steak and Eggs Breakfast Casserole

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READY IN: 1hr 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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