STEAK 'N EGGS BREAKFAST CASSEROLE

Steak 'N Eggs Breakfast Casserole image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Number Of Ingredients 11

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

Steps:

In a large bowl, combine steak, salt & pepper, tossing to coat.
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.
In a 3 qt or 13" X 9" baking dish, place muffins evenly over bottom. Top with steak mixture. Sprinkle everly with cheese & seasoning.
In large bowl, beat eggs & cream until combined; pour over casserole. Cover & refrigerate for a least 8 hours.
Remove casserole from frige & let stand at room temp for 30 minutes.
Preheat oven to 350 degrees F.
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.