A breakfast casserole for any time of the day

Y’all.  This casserole.  Don’t just serve it for breakfast.  Serve it for brunch, lunch, supper, Christmas morning, Easter morning, your birthday, someone’s birthday you don’t even know!

Just serve it.  Throw it together the night before, bake it the next morning.  Done.  Enjoy.   What’s easier than that?   I am such an airhead I took no pictures.  None. Nada.  So that means you need to make it so you can see how beautiful it cooks up.

Steak and Eggs Breakfast Casserole

2 pounds sirloin (or ribeye) cut into 1 inch cubes

1 teaspoon salt

1 teaspoon ground black pepper

1/2 tsp smokehouse black pepper (optional but I included it)

3 Tbsp vegetable oil

2 cloves garlic, minced

1 onion, chopped

1 red bell pepper, chopped (or use tri colored mix of peppers!)

1 (14-ounce) package English muffins, torn into 1 inch pieces

1 (8-ounce) pkg shredded monterey jack/colby cheese blend

1 (8 oz) pkg shredded sharp cheddar cheese

1 1/2 tsp Italian seasoning

12 large eggs

2 cups half and half

1/2 cup whole milk

In a large bowl, combine steak, salt, pepper(s) and toss gently to coat.  I also threw in a small bit of garlic powder.  You can flavor yours as you wish.  You want the steak to sear with flavor.

In a large skillet, heat oil and add steak.  Sear for about 3 minutes.  Add the garlic, onion, and bell pepper and cook for a couple of more minutes.  In a 3 quart baking dish (I used a deep 9×13 glass dish place torn english muffins on bottom; top with steak mix and sprinkle evenly with cheeses. Sprinkle top of cheeses with italian seasoning.  I actually used probably about 2 tsp of italian seasoning.  This is a big casserole and a lot of eggs!

In a large bowl, beat all 12 eggs, the half and half and the whole milk until smooth.  I also added just a bit of salt and pepper to the eggs.  I like to flavor all layers.  slowly pour over the casserole.  Cover and let stand overnight or 8 hours (make in the morning, bake for supper!).  Remove and let stand at room temperature for 30 minutes before baking.

Bake at 350 degrees for 1 hour and 10 minutes to 1 hour and 20 minutes.   cover with aluminum foil if necessary to prevent over-browning.  I did bake mine the full hour and 20 minutes and I did cover with foil after about 50 minutes of baking.  It came out so golden brown and fluffy and beautiful.  It was a big hit at Sunday School.

Pioneer Woman has come out with her new line of kitchenware.  Gorgeous glassware, beautiful dishes.  If you have not seen them, go to her website http://www.pioneerwoman.com and look at them.  Come back and leave me a comment on what is your favorite.  There will be a giveaway on some of her stuff.  I need to know what YOU are liking in her line of new wares!


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