Ingredients
12 Rhodes Dinner Rolls, baked
3 tablespoons vegetable oil
2 pounds sirloin, cut into 1-inch cubes
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 cloves garlic, minced
1 onion, chopped
2 red bell peppers, chopped
8 ounces grated Pepper Jack cheese
8 ounces grated sharp cheddar cheese
1 1/2 teaspoons Italian seasoning
12 large eggs
2 cups half and half
1/2 cup milk
Preparation
Cut dinner rolls into 1-inch cubes and place in the bottom of a sprayed 9x13-inch baking dish. Heat oil in large skillet on medium high heat. Sprinkle salt and pepper on sirloin cubes and brown for about 5 minutes, stirring often. Add garlic, onion and bell pepper and cook until vegetables are tender. Spread meat mixture over bread. Sprinkle with cheeses and Italian seasoning. In a bowl, beat eggs, half and half and milk and pour evenly over mixture. Cover and refrigerate for at least 8 hours. Remove from fridge and let stand at room temperature for 30 minutes before baking. Bake at 350°F 70-80 minutes. Cover with foil after 50 minutes to prevent over browning. Let stand 10 minutes before serving.
