Steak and Egg Casserole
This easy Steak and Egg Casserole is pack with savory flavors of tender steak and fluffy eggs. The perfect way to start a day with a hearty breakfast the whole family will love.
Servings: 6 servings
Ingredients
- 1.5 pounds cooked steak: sirloin or ribeye thinly sliced
- 8 large eggs
- 1 cup milk
- 6-12 slices of bacon cut into 1-inch pieces
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F and grease a 9X13 baking dish with non-stick cooking spray.
- In a skillet, cook the steak over medium heat until it's browned on all sides. Remove from heat and set aside. Or use leftover steak.
- In a large bowl, whisk together eggs, milk, salt and pepper. Add the steak to the bowl with the egg mixture and mix together.
- Pour everything into your prepared baking dish and top it off with bacon pieces and shredded cheese.
- Bake for about 20-25 minutes or until eggs are set in the center.
Notes
- Refrigerator: Let cool and store in an airtight container in the fridge for up to 3 days. Reheat the casserole in the oven or microwave until it’s warm throughout.
- Freezer: Let cool and store in airtight container or individual portions in the freezer for up to 3 months. Allow to thaw in fridge overnight and reheat in microwave to desired temperature.
