Steak Breakfast Casserole

By cindygwest

Ingredients

• 2 pounds boneless sirloin steak, cut into 1-inch cubes
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 (12-ounce) package English muffins, torn into 1-inch pieces
• 1 (8-ounce) package shredded Monterey Jack-Colby cheese blend
• 1 1/2 teaspoons Italian seasoning
• 12 large eggs
• 2 cups half-and-half

Details

Servings 10

Preparation

Step 1

In a large bowl, combine steak, salt, and pepper, tossing gently to coat.

In a large skillet, heat oil over medium-high heat. Add steak; sauté for 5 minutes. Add garlic, onion, and bell pepper; sauté for 4 minutes or until vegetables are tender.

In a 3-quart or 13x9-inch baking dish, place English muffins evenly over bottom. Top with steak mixture. Sprinkle evenly with cheese and Italian seasoning.

In a large bowl, beat eggs and half-and-half until combined; pour over casserole. Cover and refrigerate for at least 8 hours.

Remove casserole from refrigerator, and let stand at room temperature for 30 minutes. Preheat oven to 350°.

Bake casserole for 1 hour and 10 to 20 minutes or until eggs are set in center, covering with aluminum foil, if necessary, to prevent excess browning. Let stand for 10 minutes before serving.