If you're a Philly Cheesesteak fan and wish you could eat it morning, noon, and night - we've got you covered for breakfast! You don't have to be a cheesesteak fan to enjoy our Philly Cheesesteak breakfast casserole, but you may become a fan after making this meal prep recipe! This easy breakfast casserole is protein-packed, convenient goodness for those busy mornings or brunch on a lazy Sunday.
This cheesy casserole takes everything you love about Philly cheesesteak and turns it into a low-carb breakfast recipe that satisfies hunger with plenty of protein!
How long will Philly Cheesesteak Breakfast Casserole last for?
Our easy breakfast casserole will last for 3 to 4 days in the refrigerator. You can divide the breakfast casserole up into airtight containers or ziplock bags.
Can Philly Cheesesteak Breakfast Casserole be frozen?
Yes, you can freeze Philly Cheesesteak breakfast casserole for up to 3 months. Store your breakfast casserole leftovers in heavy-duty freezer bags for optimum freshness.
Philly Cheesesteak Breakfast Casserole Ingredients:
- 8 oz. 96% lean ground beef
- 2 cups sliced white button mushrooms
- 1 cup chopped bell pepper
- ½ cup chopped white onion
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon garlic powder
- 4 large eggs
- ⅔ cup liquid egg whites
- ⅔ cup shredded provolone cheese
- ½ teaspoon sea salt
- ⅛ teaspoon cracked black pepper
For Serving
- 2 cups sliced persimmons
How do you make Philly Cheesesteak Breakfast Casserole?
Our easy breakfast casseroles are meant to be, well, easy! This Philly Cheesesteak breakfast casserole looks mouth-watering but mouth-watering and Instagram-worthy breakfast casseroles like this don't have to take a lot of time and energy to make. Once you cook the ground beef and vegetables, your oven does the rest of the work. Just like that, you have a nutritious and delicious breakfast casserole in one hour!
First things first, start with cooking your ground beef. Heat the beef in a medium skillet over medium heat and use a spatula to break it into small pieces. Continue to cook the ground beef for 5 minutes, and then stir in bell peppers, onion, mushrooms, Italian seasoning, and garlic powder. Let everything cook for another 10 minutes, giving it some love with an occasional stir. While you're watching the beef mixture, preheat your oven to 350 degrees. When the beef finishes, find a 9x9 baking pan and spray it with cooking oil. Then, whisk your eggs, egg whites, sea salt, and black pepper in a medium mixing bowl. Get your prepared ground beef and vegetable mixture and stir it into the egg mixture with cheese. Pour the entire casserole mixture into your lightly greased pan and place it in the oven to bake for 30 to 35 minutes. Now you've got Philly Cheesesteak breakfast casserole - how exciting!
How to portion Philly Cheesesteak Breakfast Casserole?
Make sure you let the casserole cool for 5 to 10 minutes before slicing it into 4 squares. Place one square into each of the four dual-compartment meal prep containers. Add persimmons in the other compartment for a complete breakfast or brunch.
More easy breakfast casserole meal prep recipes:
- Loaded Sausage and Bacon Breakfast Casserole
- Crockpot Breakfast Casserole
- Sausage and Egg Breakfast Bake
- Baked Breakfast Quinoa and Spinach Bites
- Eggnog French Toast Bake
- Loaded Sausage and Bacon Breakfast Casserole
- Beef Breakfast Sausage Egg Cups
- Sheet Pan Sweet Potato Breakfast Hash
- Apple, Bacon, Onion & Cheddar Breakfast Squares
- Greek Egg Bake
- Vegetarian Italian Sausage Egg Cups
Other tips for making Philly Cheesesteak Breakfast Casserole:
- Use a 9x13 pan for more single servings.
- You can refrigerate the egg and beef mixture for 2 to 24 hours before baking if you have time to do so.
- Pair Philly Cheesesteak breakfast casserole with other fruit, bread, French toast, muffins, pancakes, potatoes, or more meat.
- You can add potatoes if your diet permits it.
- Drain excess grease from the beef before mixing with the eggs.
Ingredients
- 8 oz. 96% lean ground beef
- 2 cups sliced white button mushrooms
- 1 cup chopped bell pepper
- ½ cup chopped white onion
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon garlic powder
- 4 large eggs
- ⅔ cup liquid egg whites
- ⅔ cup shredded provolone cheese
- ½ teaspoon sea salt
- ⅛ teaspoon cracked black pepper
For Serving
- 2 cups sliced persimmons
Instructions
- Heat ground beef in a medium skillet over medium heat. Use a spatula to break beef into small pieces. Cook uncovered for 5 minutes. Stir in bell peppers, onion, mushrooms, Italian seasoning, and garlic powder. Cook 10 minutes longer stirring occasionally. Turn heat off and cool mixture for 5 minutes.
- Preheat oven to 350F and lightly grease a 9x9 baking pan with cooking spray. In a medium mixing bowl, whisk together eggs, egg whites, sea salt, and black pepper. Stir in ground beef and vegetable mixture. Stir in cheese.
- Pour mixture into the pan and bake for 30-35 minutes. Cool at room temperature for 5 minutes before slicing into 4 squares. Place 1 piece in large compartments of 4 MPOF teal containers. Divide persimmons between the small compartments.
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