Ingredients
1½ lb ground beef
2 bell peppers, chopped
1½ onions, chopped
8 oz provolone cheese, shredded or sliced
6 large eggs
½ cup heavy cream
2 tsp Worcestershire sauce
2 tsp olive oil or butter for sautéing
Salt and pepper, to taste
Optional: 1 cup mushrooms, sliced
Optional: 1–2 jalapeños, diced
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the beef: In a large skillet over medium heat, sauté ground beef until browned. Drain excess fat for a perfect casserole set. Season with salt and pepper.
Sauté veggies: In the same skillet, sauté bell peppers, onions, and optional mushrooms or jalapeños in olive oil until tender.
Combine beef and veggies: Add sautéed veggies to the cooked ground beef and stir to combine. Spread evenly in the prepared baking dish.
Add cheese: Layer provolone cheese evenly over the beef and veggie mixture.
Mix egg base: In a medium bowl, whisk together eggs, heavy cream, and Worcestershire sauce. Pour the mixture over the casserole evenly.
Bake: Place in the preheated oven and bake for 35–40 minutes, until the eggs are set and the top is lightly golden.
Rest before serving: Let the casserole rest for 5 minutes before slicing. This ensures it sets perfectly.
