Philly Cheesesteak Egg Bake
Philly Cheesesteak Egg Bake is a hearty, cheesy casserole loaded with ground beef, peppers, mushrooms, and provolone baked in a creamy egg mixture. It’s simple to make and perfect for breakfast, lunch, or dinner.
Yield: 9
Calories: 343kcal
Materials
- 1 1/2 lbs. ground beef
- 2 bell peppers, chopped
- 1 cup mushrooms, sliced
- 1/2 onion, chopped
- 1 tsp. seasoned salt (such as Lawry's)
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 4 large eggs
- 1/2 cup heavy cream
- 1 Tbsp. Worcestershire sauce
- 8 slices provolone cheese
- Optional Garnish: chopped fresh parsley or sliced green onions
Instructions
- Preheat oven to 350°F and grease a 9x9-inch baking dish.
- In a skillet over medium-high heat, begin browning the beef. When the meat is partially browned, add the bell peppers, onion, and mushrooms. Cook until the meat is fully browned and the vegetables begin to soften. Stir in the seasoned salt, garlic powder, and black pepper. Sauté about 30 seconds until fragrant. Drain any excess fat, then spread the beef mixture evenly into the prepared baking dish.
- In a bowl, whisk together the eggs, heavy cream, and Worcestershire sauce. Pour the egg mixture evenly over the beef mixture. Lay the provolone slices over the top of the casserole.
- Bake uncovered for 35–40 minutes, or until the eggs are set and the cheese is melted and lightly golden. Let the casserole rest for about 5 minutes before slicing and serving. Sprinkle optional garnish over top. Enjoy!
Notes
If your cheese is round in shape, cut four of them in half and place the flat side against the dish, then the remaining four in the middle. This will get you better coverage.
See blog for Make Ahead directions.
Nutrition
Calories: 343kcal | Carbohydrates: 4g | Protein: 21g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 444mg | Potassium: 393mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1294IU | Vitamin C: 35mg | Calcium: 170mg | Iron: 2mg