steak 'n eggs breakfast casserole

Name: Steak 'N Eggs Breakfast Casserole
Yield: 10
Cuisine: Italian
Ingredients: 2 pound(s) sirloin steak, boneless, cut into 1; 1 teaspoon(s) salt & pepper; 3 tablespoon(s) vegetable oil; 4 clove(s) garlic, minced; 1 large onion, chopped; 1 - 8 oz package(s) mushrooms, sliced; 1 - 12 oz package(s) english muffins, torn into 1; 1 cup(s) monterey jack-colby cheese blend, shredded; 1 1/2 teaspoon(s) italian seasoning; 12 x large eggs; 2 cup(s) heavy cream

(1 RATING)

100 Pinches

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on Sep 28, 2012

Mmmmmmmmmm!

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yield 10 - 12

Ingredients

2 pounds sirloin steak, boneless, cut into 1
1 teaspoon salt & pepper
3 tablespoons vegetable oil
4 cloves garlic, minced
1 large onion, chopped
1 - 8 oz packages mushrooms, sliced
1 - 12 oz packages english muffins, torn into 1
1 cup monterey jack-colby cheese blend, shredded
1 1/2 teaspoons italian seasoning
12 x large eggs
2 cups heavy cream

How To Make steak 'n eggs breakfast casserole

Step 1

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

Step 2

In a large skillet, heat oil over medium high heat. Add steak; saute 5 minutes. Add garlic, onion & mushrooms; saute 4 minutes or until veggies are tender.
Step 3

In a 3 qt or 13" X 9" baking dish, place muffins evenly over bottom. Top with steak mixture. Sprinkle everly with cheese & seasoning.
Step 4

In large bowl, beat eggs & cream until combined; pour over casserole. Cover & refrigerate for a least 8 hours.
Step 5

Remove casserole from frige & let stand at room temp for 30 minutes.
Step 6

Preheat oven to 350 degrees F.
Step 7

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