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!
Keyword: breakfast, brunch, cheese, eggs, gluten free, high protein, Steak
Servings: 4meals
Calories: 338kcal
Author: Meal Prep on Fleek
Ingredients
8oz.96% lean ground beef
2cupssliced white button mushrooms
1cupchopped bell pepper
½cupchopped white onion
1teaspoondried Italian seasoning
¼teaspoongarlic powder
4largeeggs
⅔cupliquid egg whites
⅔cupshredded provolone cheese
½teaspoonsea salt
⅛teaspooncracked black pepper
For Serving
2cupssliced 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.