Steak and Eggs Breakfast Casserole
Kickstart your day with this hearty and protein-packed Steak and Eggs Breakfast Casserole, a one-dish wonder perfect for busy mornings or brunch gatherings. Combining tender, seared sirloin steak, golden roasted potatoes, fluffy eggs, and melted sharp cheddar cheese, this casserole boasts layers of rich, comforting flavors. The addition of chopped green onions and optional baby spinach adds a fresh, savory touch, while pantry spices like paprika and garlic powder elevate every bite. With a quick 20-minute prep and a bake time of 40 minutes, this crowd-pleasing dish is easy to make ahead and serves up to six. Whether you’re feeding a hungry family or hosting friends, this casserole brings steak-and-eggs perfection to your table, all in one convenient dish!
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Recipe Information
Ingredients
- 1 lb sirloin steak (or steak of choice)
- 10 large eggs
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 2 cups baby spinach (optional)
- 3 green onions, chopped
- 2 large russet potatoes, peeled and diced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp butter
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with non-stick spray or butter.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then sear for 3-4 minutes on each side until browned. Let it rest on a cutting board before slicing into bite-sized pieces.
In the same skillet, add the remaining olive oil and sauté the diced potatoes for 10-12 minutes, stirring occasionally, until lightly browned. Season with garlic powder, onion powder, paprika, and a pinch of salt. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, and 1/2 teaspoon salt. Stir in the shredded cheddar cheese, chopped green onions, and optional baby spinach.
Layer the cooked potatoes evenly at the bottom of the prepared casserole dish, followed by the sliced steak. Pour the egg mixture evenly over the top, spreading it with a spatula if needed.
Place the casserole dish in the oven and bake for 35-40 minutes, or until the eggs are set in the center and the top is golden brown.
Remove the casserole from the oven and let it cool for 5 minutes before slicing into squares. Serve warm and enjoy your hearty steak and eggs breakfast casserole!
Nutrition Facts
Calories |
3584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.6 g | 297% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 2404 mg | 801% | |
| Sodium | 5063 mg | 220% | |
| Total Carbohydrate | 165.8 g | 60% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 23.5 g | ||
| Protein | 222.0 g | 444% | |
| Vitamin D | 13.9 mcg | 70% | |
| Calcium | 2654 mg | 204% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 6449 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
