Ingredients
Scale
- 1 pound ribeye steak or sirloin, thinly sliced
- 1 medium onion, diced
- 1 bell pepper (red or green), diced
- 4 large eggs
- 2 cups milk
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 slices of bread (preferably hoagie or Italian)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a greased 9×13-inch baking dish.
- In a skillet over medium heat, cook the sliced steak until browned. Drain any excess fat.
- Add diced onion and bell pepper to the skillet. Sauté until softened, about 5-7 minutes. Remove from heat.
- In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined.
- Cut the slices of bread into cubes and evenly distribute them in the bottom of the greased baking dish.
- Spread the cooked beef and vegetable mixture over the bread cubes. Sprinkle shredded provolone and mozzarella cheese on top.
- Carefully pour the egg mixture over the layers, ensuring even coverage.
- Place the casserole in the preheated oven and bake for 45-50 minutes, or until the eggs are set and the top is golden brown.
- Once cooked, remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.
Notes
- Best served warm.
- Can be stored in the refrigerator for up to 3 days.
- Reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg