Breakfast (Steak & Egg Casserole)

By chefbobby

Ingredients

• 2 Lbs sirloin,cut into 1-inch cubes.
• 1 Tsp salt
• 1 Tsp ground black pepper
• 3 Tbsp vegetable oil
• 2 cloves garlic,minced
• 1 onion,chopped
• 1 red bell pepper,chopped
• 1 (14oz) package English muffins,torn into 1-inch pieces
• 1 (8oz) package shredded Monterey Jack and Colby cheese blend
• 1 (8oz) package shredded sharp cheddar cheese
• 1-1/2 Tsp Italian seasoning
• 12 large eggs
• 2 cups half-and-half
• 1/2 Cup whole milk
• Garnish:fresh oregano

Details

Servings 8

Preparation

Step 1

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

2)In a 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.

3)In a 3-quart baking dish,place English muffins evenly over bottom. Top with steak mixture. Sprinkle evenly with cheeses and Italian seasoning.

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

5)Remove casserole from refrigerator and let stand at room temperature for 30 minutes.

6)Preheat oven to 350 degrees.

7)Bake casserole for 1 hour and 10 to 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.