Steak And Eggs Breakfast Casserole - cooking recipe

Ingredients

2 lbs sirloin, cut into 1-inch cubes
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 garlic cloves, minced
1 onion, chopped
1 red bell pepper, chopped
1 (14 ounce) package English muffins, torn into 1-inch pieces
1 (8 ounce) package monterey jack cheese, shredded (calls for Monterey Jack-Colby cheese blend)
1 (8 ounce) sharp cheddar cheese, shredded
1 1/2 teaspoons italian seasoning
12 large eggs
2 cups half-and-half
1/2 cup whole milk
fresh oregano (optional)

Preparation

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