Hearty Breakfast Bake

By • January 7, 2015 0 Comments

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Author Notes: A perfect breakfast to start off a cold winter morning. Rhodes Bake-N-Serv


Makes 12

  • 12 Rhodes Dinner Rolls, baked
  • 3 tablespoons vegetable oil
  • 2 pounds sirloin, cut into 1-inch cubes
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 red bell peppers, chopped
  • 8 ounces grated Pepper Jack cheese
  • 8 ounces grated sharp cheddar cheese
  • 1 1/2 teaspoons Italian seasoning
  • 12 large eggs
  • 2 cups half and half
  • 1/2 cup milk
  1. Cut dinner rolls into 1-inch cubes and place in the bottom of a sprayed 9x13-inch baking dish. Heat oil in large skillet on medium high heat.
  2. Sprinkle salt and pepper on sirloin cubes and brown for about 5 minutes, stirring often. Add garlic, onion and bell pepper and cook until vegetables are tender.
  3. Spread meat mixture over bread. Sprinkle with cheeses and Italian seasoning.
  4. In a bowl, beat eggs, half and half and milk and pour evenly over mixture. Cover and refrigerate for at least 8 hours.
  5. Remove from fridge and let stand at room temperature for 30 minutes before baking.
  6. Bake at 350°F 70-80 minutes. Cover with foil after 50 minutes to prevent over browning. Let stand 10 minutes before serving.

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