Steak & Eggs Breakfast casserole

We have precious friends here from Dallas and since we are leaving early in the morning to hit the tour we have all lined out, with the best tour guide, Mr. Randy, who has driven us all over the LA area the last three days. So to avoid having to cook breakfast, thought I would use this casserole since you can put it together the night before and then pop it in the oven in the morning. We will head out the door to Warner Bros Studio Tour, hoping to catch sight of a few celebrities, will keep you updated about that. But in the meantime, here is a great different breakfast casserole.
2 lbs sirloin, cut into 1 in cubes
1 teas each salt and pepper
3 table oil
2 cloves garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 (14 oz) package English muffins, torn into 1 in pieces
1 (8 oz) package shredded Monterey Jack and Colby cheese blend
1 ( 8 oz) package shredded sharp cheddar cheese
1 1/2 teas italian seasoning
12 large eggs
2 cups half and half
1/2 cup whole milk
In a large bowl, combine steak, salt, and pepper, tossing gently to coat.
In a large skillet, heat oil over medium heat. Add steak; cook for 5 min stirring frequently. Add garlic, onion and bell pepper; cook for 4 min or until veggies are tender
In a 3 qt baking dish, place english muffins evenly over bottom. Top with steak mixture. Sprinkle evenly with cheeses and italian seasoning.
In a large bowl, beat heggs, with half and half and milk until smooth; pour over casserole. Cover and refrigerate at least 8 hrs.
Remove casserole from fridge and let stand at room temp 30 min. Preheat oven to 350 while casserole is sitting out for the 30 min. Bake it for 1 hr and 10 min to 1 hr and 20 min depending upon your oven. Cover with aluminum foil, if necessary, to prevent excess browning. Let stand for 10 min before serving. Serve with fresh fruit and toast……