Best 7 New Years Steak N Eggs Casserole Recipes

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New Year's Day is a time for celebration, and what better way to start the day than with a delicious and hearty breakfast? The New Year's steak n eggs casserole is a classic dish that is sure to please everyone at the table. Made with tender steak, fluffy eggs, and a creamy sauce, this casserole is a flavorful and satisfying way to start the new year. Whether you're hosting a brunch or just want to enjoy a special breakfast with your family, this article will provide you with the best recipe for the perfect New Year's steak n eggs casserole that will surely make your holiday morning memorable.

Here are our top 7 tried and tested recipes!

STEAK, EGG, AND CHEESE BREAKFAST CASSEROLE



Steak, Egg, and Cheese Breakfast Casserole image

Provided by Jamerrill Stewart

Number Of Ingredients 7

2.5 dozen eggs
1/2 cup heavy cream
4 cups cooked steak, cut into bite-sized pieces (use whatever meat you have on hand)
chopped fresh veggies
2 cups chopped, cooked bacon (I use the big bag of bacon crumbles from Costco for this)
2 cups shredded cheese
Extra cheese for sprinkling on top after casseroles are done

Steps:

  • Spread steak or desired meat in bottom of two 13 x 9 pans.
  • Whisk eggs with heavy cream and pour over steak.
  • Sprinkle chopped veggies over eggs.
  • Sprinkle bacon over top.
  • Sprinkle cheese over top of all.
  • Bake at 375* for 35 minutes.
  • Remove from oven and sprinkle 1 extra cup of cheese over each casserole.
  • Stick back in oven on warm until ready to serve.

Nutrition Facts : ServingSize 12, Calories 273, Sodium 298, Fat 17, SaturatedFat 9, UnsaturatedFat 7, Carbohydrate 14, Protein 17, Cholesterol 262

STEAK AND EGGS HASH RECIPE BY TASTY



Steak And Eggs Hash Recipe by Tasty image

Dinner for breakfast! This steak and egg hash is full of vegetables and protein, the perfect start to your day! Sear off the steak fresh, or use leftovers from the night before to make this dish even easier to pull together.

Provided by Chris Rosa

Categories     Dinner

Time 55m

Yield 4 servings

Number Of Ingredients 14

2 lb yukon gold potato, peeled and cut into 1/2 in (1 1/2 cm)
cold water, for cooking potatoes
1 ½ tablespoons kosher salt, divided
1 top sirloin steak
1 ½ teaspoons freshly ground black pepper, divided
2 tablespoons unsalted butter, divided
1 tablespoon canola oil
½ small yellow onion, thinly sliced
8 oz cremini mushroom, steemed and quartered
1 small red bell pepper, seeded and diced
1 teaspoon fresh oregano, chopped
1 cup cherry tomato, halved
4 large eggs
1 tablespoon fresh parsley, minced

Steps:

  • Add the potatoes to a large pot and fill with enough cold water to cover by 1 inch (2 ½ cm). Season with 1½ teaspoons of salt and bring to a boil over medium-high heat. Boil for 5 minutes, then drain and run under cold water to stop the potatoes from cooking further. Dry the potatoes with paper towels and set aside.
  • Place a rack in the lower third of the oven. Preheat the oven to 350°F (180°C)
  • Blot the steak dry with a paper towel and season on both sides with 1½ teaspoons of salt and 1 teaspoon black pepper.
  • Heat a 10-inch (25 cm) cast iron skillet over high heat until smoking. Reduce the heat to medium-high. Add 1 tablespoon of butter and the canola oil to the pan and melt the butter completely, about 1 minute. Add the seasoned steak and cook, without disturbing, for 2 minutes on each side. The steak will be rare, but will finish cooking in the oven. Transfer to a cutting board to rest for at least 5 minutes before slicing into ¼-inch (6 mm) strips.
  • Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add the onion, mushrooms, red bell pepper, and ½ teaspoon of salt. Cook, stirring occasionally, until the onions are slightly caramelized and the mushrooms have released their liquid, 8-10 minutes.
  • Add the potatoes to the skillet and season with the remaining teaspoon of salt, ¼ teaspoon black pepper, and the oregano. Stir to combine and cook, without disturbing, for 4 minutes, until the potatoes are golden brown and crisp on one side. Add the cherry tomatoes and stir to combine.
  • Make 4 wells in the hash using the back of a spoon and carefully crack an egg into each well.
  • Scatter the sliced steak on top of the hash and transfer to the oven. Bake for 10 minutes, or until the egg whites are set but the yolks are still runny.
  • Remove the hash from the oven and season with the remaining ¼ teaspoon pepper. Garnish with the parsley.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 486 calories, Carbohydrate 56 grams, Fat 20 grams, Fiber 6 grams, Protein 22 grams, Sugar 8 grams

NEW YEAR'S DAY BREAKFAST CASSEROLE



New Year's Day Breakfast Casserole image

Start New Year's Day with this cheesy sausage casserole - perfect for breakfast.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 10h15m

Yield 8

Number Of Ingredients 9

10 oz ciabatta bread, cut into 1-inch cubes (6 cups)
2 cups milk
8 eggs
1 tablespoon chopped fresh oregano leaves
1 lb bulk spicy pork sausage
1 large onion, chopped (1 cup)
1 red bell pepper, chopped
2 cups shredded sharp Cheddar cheese (8 oz)
Additional chopped fresh oregano leaves

Steps:

  • On 17x12-inch half-sheet pan, place bread cubes. Let stand uncovered 8 hours to dry.
  • In large bowl, mix milk, eggs and 1 tablespoon oregano. Add bread to egg mixture, stirring to coat. Cover; refrigerate 1 hour.
  • Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage, onion and bell pepper 8 minutes, stirring frequently, until sausage is no longer pink. Drain.
  • Add sausage mixture and 1 cup of the cheese to bread mixture, stirring well. Pour into baking dish; sprinkle with remaining 1 cup cheese.
  • Bake 40 to 45 minutes or until center is set and cheese is bubbly. Let stand 10 minutes. Sprinkle with additional oregano.

Nutrition Facts : Calories 436, Carbohydrate 23 g, Fat 1, Fiber 1 g, Protein 26 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 907 mg

STEAK AND EGG HASH



Steak and Egg Hash image

Pan-fried potatoes and onions are topped with eggs, cherry tomato halves, and sliced steak for a hearty breakfast--or dinner!

Provided by Eggland's Best

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 45m

Yield 6

Number Of Ingredients 7

1 beef sirloin steak, sliced
1 pound potatoes, cut into small pieces
Salt and ground black pepper to taste
1 sweet onion, chopped
4 Eggland's Best Eggs, large
1 cup cherry tomatoes, halved
Dried Italian seasoning

Steps:

  • Cook the steak in the cast iron skillet over medium heat, flipping half way through until entirely cooked through. Remove to a plate and reserve the drippings in the skillet.
  • Add the potatoes to the skillet and season with salt and pepper.
  • Cook, stirring occasionally, until tender, (8 to 12 minutes).
  • Add the onion and cook until lightly browned and the potatoes are cooked through, (3 to 5 minutes).
  • Cut steak into pieces and return to skillet, reduce the heat to low.
  • Make 4 shallow wells in the potato mixture and crack an egg into each one.
  • Scatter the tomatoes throughout the skillet and cover; cooking until the egg whites are set but the yolks are still runny ( 6 to 12 minutes)
  • Season the eggs with salt and pepper, sprinkle with Italian Seasoning, and enjoy!

Nutrition Facts : Calories 159.9 calories, Carbohydrate 16.4 g, Cholesterol 154 mg, Fat 4.8 g, Fiber 2.3 g, Protein 13 g, SaturatedFat 1.6 g, Sodium 94.3 mg, Sugar 1.6 g

STEAK AND EGGS BREAKFAST CASSEROLE



Steak and Eggs Breakfast Casserole image

This is a hearty breakfast casserole that can be made ahead. It looks delicious and could be served for breakfast, brunch or dinner. The recipe is from Paula Deen's magazine. The preparation time does not include the time for refrigerating overnight.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 lbs sirloin, cut into 1-inch cubes
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 garlic cloves, minced
1 onion, chopped
1 red bell pepper, chopped
1 (14 ounce) package English muffins, torn into 1-inch pieces
1 (8 ounce) package monterey jack cheese, shredded (calls for Monterey Jack-Colby cheese blend)
1 (8 ounce) sharp cheddar cheese, shredded
1 1/2 teaspoons italian seasoning
12 large eggs
2 cups half-and-half
1/2 cup whole milk
fresh oregano (optional)

Steps:

  • In large bowl, combine steak, salt and pepper, tossing gently to coat.
  • In large skillet, heat oil over medium-high heat.
  • Add steak; cook for 5 minutes, stirring frequently.
  • Add garlic, onion and bell pepper; cook for 4 minutes, or until vegetables are tender.
  • In 3-quart baking dish, place English muffins evenly over bottom.
  • Top with steak mixture.
  • Sprinkle evenly with cheeses and Italian seasoning.
  • In large bowl, beat eggs, half-and-half and milk until smooth; pour over casserole.
  • Cover, and refrigerate at least 8 hours.
  • Remove casserole from refrigerator, and let stand at room temperature for 30 minutes.
  • Preheat oven to 350 degrees F.
  • Bake casserole for 1 hour and 10-20 minutes, or until eggs are set in center.
  • Cover with aluminum foil, if necessary, to prevent excess browning.
  • Let stand for 10 minutes before serving.
  • Garnish with fresh oregano, if desired.

Nutrition Facts : Calories 741, Fat 43.8, SaturatedFat 21.4, Cholesterol 427.6, Sodium 1012.1, Carbohydrate 29.1, Fiber 2.4, Sugar 4.4, Protein 56

NEW YEAR'S STEAK N EGGS CASSEROLE



New Year's Steak n Eggs Casserole image

My family has always had the tradition to eat steak and eggs for brunch on New Year's Day. I have decided that, with a family of 6 and having extra people here all the time, buying steak for everyone was too expensive. I bought some cheap steak and decided to put together a casserole! I hope you all enjoy it as much as my family...

Provided by Jenny Pennington

Categories     Steaks and Chops

Time 45m

Number Of Ingredients 17

STEAK MIXTURE
2 large chuck steaks, cubed
1/2 stick margarine or butter (optional)
1 can(s) mushroom pieces
1 small onion
1 Tbsp beef bouillon, jarred
1 tsp steak rub seasoning
1/8 c worcestershire sauce
EGG MIXTURE
6 large eggs
1 c milk
1 tsp smoked paprika
1/2 tsp italian seasoning
OTHER LAYERS OF THE CASSEROLE
1 can(s) refrigerated crescent rolls
1/4 pkg velveeta cheese, cubed
1/2 c mozzarella cheese, shredded

Steps:

  • 1. Preheat the oven to 375 degrees
  • 2. melt the butter in a skillet with the onions, mushrooms, steak rub, beef base, Worcestershire, and cubed steak
  • 3. cook the steak until it is done as much as you like it, then remove from the heat
  • 4. Use a fork and beat together the eggs, milk, smoked paprika, and Italian seasoning in a mixing bowl
  • 5. Begin constructing the casserole by laying the crescent roll dough over the bottom of the baking dish. I use the big Pyrex baking dishes and the butter flavored crescents.
  • 6. pour the steak mixture on top of the crescent dough arrange the Velveeta cubes on the warm steak mixture pour the egg mixture over the steak and Velveeta cover with the shredded mozzarella
  • 7. Bake at 375 degrees for 20-30 minutes Let stand for about 10 minutes before serving, or the cheese will melt all over the place and the meat juices will be EVERYWHERE! It's still going to be messy, just not as much if you let it stand first. =)

SUNNY'S BREAKFAST STEAK AND EGGS WITH CHIMICHURRI



Sunny's Breakfast Steak and Eggs with Chimichurri image

Provided by Sunny Anderson

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 12

1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon dried Mexican oregano
1/2 teaspoon red chile flakes
8 cloves garlic
2 bunches fresh parsley
Kosher salt and freshly ground black pepper
2 New York strip steaks, 3/4 to 1 inch thick
Kosher salt and freshly ground black pepper
8 large or jumbo eggs
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

Steps:

  • For the chimichurri: Add the vinegar, olive oil, oregano, red chile flakes, garlic and parsley to a food processor. Season with salt and pepper and pulse gently until just chopped. Add half of the chimichurri to a plastic bag and reserve the rest for serving.
  • For the steaks: Add the steaks to the bag with the chimichurri and make sure they are coated. Seal and rest at room temperature for 2 hours.
  • Bring a grill pan to medium-high heat.
  • Remove the steaks from the bag, making sure to remove as much chimichurri from them as possible. Season the steaks with salt and pepper. Grill on one side for 2 to 3 minutes, then flip and grill until the internal temperature is 125 degrees F for medium rare, 2 to 3 minutes more. Remove to a plate, cover and let rest for 10 minutes.
  • For the eggs: Whisk the eggs with 2 teaspoons water in a large bowl until combined and frothy.
  • Add the butter to a large nonstick pan over low heat and as it melts, tilt the pan to make sure the butter coats the bottom and sides. Pour the eggs into the pan and allow them to sit until a thin layer begins to set on the bottom and sides of the pan, about 30 seconds. Using a whisk, gently scrape the bottom and sides of the pan using a twisting motion to free any eggs attached to the corners and sides of the pan. Allow the eggs to rest again for another 30 seconds, then "scramble" again with the whisk. Repeat this step until the eggs are almost done but still wet, about 6 minutes total. Season with a pinch of salt and a grind of pepper. Remove the pan from the heat and continue to "scramble" them with the whisk to finish, about 30 more seconds. Serve with the rested steaks and reserved chimichurri.

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the casserole will taste. Look for fresh, organic steak and eggs, and use a good quality cheese.
  • Don't overcook the steak. Steak should be cooked to medium-rare or medium, so that it is still juicy and tender. Overcooked steak will be tough and dry.
  • Use a good quality cheese. Cheese is a key ingredient in this casserole, so it's important to use a good quality cheese that melts well. A sharp cheddar or Monterey Jack cheese are both good choices.
  • Don't be afraid to experiment. There are many different ways to make this casserole, so feel free to experiment with different ingredients and flavors. You can add vegetables, herbs, or spices to taste.

Conclusion:

Steak and eggs casserole is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a special occasion or a lazy weekend morning. With a few simple ingredients and a little bit of time, you can create a hearty and flavorful casserole that the whole family will love.

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