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Steak and Eggs Breakfast Casserole

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“This is a hearty breakfast casserole that can be made ahead. It looks delicious and could be served for breakfast, brunch or dinner. The recipe is from Paula Deen's magazine. The preparation time does not include the time for refrigerating overnight.”
READY IN:
1hr 40mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

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

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