5 whole-wheat English muffins, split, toasted and quartered
1-1/2 cups shredded cheddar cheese, divided
8 large eggs
2-1/2 cups milk
2 tablespoons Dijon mustard
In a large skillet, heat oil over medium-high heat. Add green onions; cook and stir until tender. Add broccoli, red pepper, and garlic; cook and stir 4-5 minutes or until tender. Transfer to a large bowl; season with pepper.
Place English muffins in a greased 13x9-in. baking dish cut sides up. Top muffins with vegetable mixture and sprinkle with 1 cup shredded cheese.
In a large bowl, whisk eggs, milk, mustard. Pour over top. Refrigerate covered, overnight.
Take the casserole out of the fridge 30 minutes before baking. Preheat oven to 350°. Bake, covered, 30 minutes. Sprinkle with remaining cheese.
Bake, uncovered, 20-30 minutes longer or until egg mixture is set.
Let stand 5 minutes before cutting.
☑️ Gluten-Free ☑️ Vegetarian
☑️ Vegan ☑️ Dairy Free
⊝ Calories - 273 ⊝ Fat - 12g ⊝ Protein - 19g ⊝ Total Carbs - 25g
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
**Individuals may have received free product or compensation in exchange for their honest review. Individual results will vary. All other benefits/effects noted in these testimonials/reviews are the individuals’ personal opinions and have not been studied.