Description
A hearty casserole combining Philly cheesesteak flavors with breakfast ingredients.
Ingredients
Scale
- 1 pound ribeye steak, sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 8 large eggs
- 1 cup milk
- 2 cups shredded provolone cheese
- Salt and pepper to taste
- 1 loaf of French bread, cubed
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the steak, onion, and bell pepper until the steak is browned and vegetables are soft.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- In a greased baking dish, layer the cubed bread, steak mixture, and cheese.
- Pour the egg mixture over the top and ensure everything is evenly coated.
- Bake for 30-35 minutes or until the eggs are set and the top is golden.
Notes
- Let the casserole cool for a few minutes before serving.
- Can substitute steak with chicken or turkey.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 180mg
Keywords: Philly Cheesesteak Breakfast Casserole