Southern Steak, Egg & Cheese Breakfast Casserole

Ingredients

• 1 pound cooked steak, cut into small bite-size pieces
• 8 large eggs
• 1 1/2 cups whole milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups cubed French bread, sourdough bread or day-old biscuits
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup finely diced sweet onion
• 1/2 cup diced bell pepper
• 2 tablespoons butter, plus additional butter for the baking dish
• 2 tablespoons chopped green onions
• Optional: a pinch of smoked paprika or several dashes of hot sauce

Instructions

1. Prepare the baking dish. Preheat the oven to 350°F. Lightly butter a 9-by-13-inch baking dish.
2. Sauté the vegetables. Melt the butter in a skillet over medium heat. Add the onion and bell pepper, then cook for approximately five minutes, or until softened.
3. Add the steak. Stir the chopped steak into the skillet and cook just long enough to warm it through. Avoid overcooking the steak, since it will continue cooking in the oven.
4. Assemble the casserole. Arrange the bread cubes evenly in the prepared baking dish. Spoon the steak and vegetable mixture over the bread. Sprinkle the cheddar and Monterey Jack cheeses evenly across the top.
5. Prepare the egg mixture. In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, garlic powder, onion powder, salt, pepper and optional smoked paprika or hot sauce.
6. Pour and soak. Slowly pour the egg mixture over the casserole. Gently press the bread into the liquid so the cubes can absorb the eggs and milk.
7. Bake. Bake uncovered for 35 to 45 minutes, or until the center is set and the top is lightly golden. A knife inserted near the center should come out clean.
8. Rest and serve. Allow the casserole to rest for approximately 10 minutes before slicing. Finish with chopped green onions and serve warm.

What Kind of Steak Works Best?

Leftover ribeye, New York strip, sirloin or filet all work beautifully in this casserole. Cut the steak into small pieces so every serving receives a little bit of beef. Steak that has already been grilled or pan-seared adds wonderful flavor, especially when it has a lightly seasoned exterior.

Southern Serving Suggestions

I like to serve this steak breakfast casserole with fresh berries, sliced melon or citrus to balance the richness. Warm biscuits, cheese grits, pepper jelly and a small bowl of hot sauce make lovely accompaniments for a relaxed Southern brunch.

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