Ingredients
Equipment
Method
- Set your oven to preheat at 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully blended.
- Coat a 9×13 inch casserole dish with nonstick spray or butter. Pour the egg mixture evenly into the prepared dish.
- Evenly distribute the cubed cream cheese throughout the egg mixture in the dish.
- Scatter the diced halal beef breakfast strips and shredded cheddar cheese over the cream cheese and egg mixture.
- Bake in the preheated oven for 33–40 minutes, or until the center of the casserole is set and springs back when gently pressed.
- If you prefer extra cheese on top, add an additional 1/2 to 1 cup of shredded cheddar cheese during the last 5–8 minutes of baking for a gooey, cheesy finish.
Nutrition
Notes
You can assemble this casserole the night before and refrigerate it until you're ready to bake. Swap halal beef breakfast strips with diced ham if desired, but reduce added salt if using a saltier meat. Leftovers store well in the refrigerator for up to four days and can also be frozen in slices for up to three months; simply reheat in the microwave or oven. For a cheesier flavor, add more cheddar during the last few minutes of baking, or for less richness, omit the cream cheese cubes. Serve with fresh fruit, a green salad, or roasted vegetables for a balanced breakfast.