Philly Cheesesteak Breakfast Casserole
All the bold flavors of a classic Philly cheesesteak—reimagined for breakfast. This casserole brings together tender shaved beef, sautéed peppers and onions, and melty provolone layered over fluffy eggs. It’s a no-fuss, high-protein way to feed a hungry crowd or fuel your week with leftovers that reheat like a dream. Dive into this savory twist on a sandwich favorite.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
Ingredients
1 tbsp olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small onion, sliced
1 lb shaved beef (or thinly sliced steak)
6 large eggs
1 cup milk
1 cup shredded provolone (or mozzarella)
Salt & pepper to taste
Optional: garlic powder, hot sauce for kick
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a skillet over medium heat, sauté peppers and onions in olive oil until tender, about 5 minutes. Add shaved beef, cook until browned. Season with salt and pepper.
Spread beef and veggie mixture in the baking dish. Top with half the cheese.
In a bowl, whisk eggs, milk, and a pinch of salt and pepper. Pour over the beef mixture.
Sprinkle remaining cheese on top and bake for 35–40 minutes, or until set and golden.
Cool slightly before slicing. Serve hot with your favorite hot sauce or toast on the side.