International Breakfast July 2011: New England

07/12/2011 @ 8:00 AM - 07/12/2011 @ 12:00 AM

Each month, a different group of Webolutions team members get together to make breakfast for everyone else. We dine together and try to not talk shop for a half hour. Each event carries a different theme. This month, it's New England. The next time you're looking for a new breakfast experience, try this one on for size.

And if you're looking for experiential marketing ideas, contact us!

Steak and Eggs Breakfast Casserole

Ingredients

Servings: 8-10

• 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)

Prep Time: 30 mins
Total Time: 1 3/4 hrs

Directions

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

Enjoy!