A Philling Breakfast

How often is it that you actually come up with an “original” recipe?

Not often. I assumed when I made this cheesesteak breakfast casserole thing, that it had been done hundreds of times before. A quick google search proved me wrong and left me oh so disappointed in the city I call home. I wanted to cry and yell “PHILLY, WHY HAVEN’T YOU THOUGHT OF THIS?!” considering someone even made a scrapple cake (pictured above). I then realized that if most Philadelphians want a cheesesteak at 7am, they probably just make a cheesesteak instead of trying to breakfast-tize it with eggs.

I threw this together one Sunday after we had leftover cheesesteak ingredients. That’s really all there is to say. Make it.

Cheesesteak Breakfast Casserole

 

Ingredients
6 eggs
1-2 cups milk
1 day old hoagie roll
1-2 cups cheddar cheese (you can use whiz, but for casserole purposes I figured cheddar would work better)
1 onion
1-2 green bell peppers
1/2 box (about 3 “servings”) steak meat (I know this is sacrilege. Use the steak meat of your choice.)

Method
1) Beat eggs. Mix with milk and cheddar cheese. Set aside

2) Toast hoagie roll if it isn’t already a little bit stale. Tear into 1 inch pieces. Add to milk mixture.

3a) If using leftover cheesesteak ingredients, add these to the milk/bread mixture.

3b) If not using leftover ingredients, saute peppers and onions until soft. Add meat and cook until just finished. Drain off the fat, if you want to. Let cool slightly and add to milk/bread mixture.

4) Pour mixture into greased glass baking pan. Cover with foil and bake for 30 minutes or until set. Top with additional cheese if desired (I always desire it). Consume.