Ingredients

• 1 tablespoon olive oil
• 6 green onions, sliced
• 2 cups fresh broccoli florets, chopped
• 1 medium sweet red pepper, finely chopped
• 2 garlic cloves, minced
• 1/8 teaspoon pepper
• 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

Instructions

1.  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.
2. 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.
3. In a large bowl, whisk eggs, milk, mustard. Pour over top. Refrigerate covered, overnight.
4. Take the casserole out of the fridge 30 minutes before baking. 
   Preheat oven to 350°. Bake, covered, 30 minutes. Sprinkle with remaining cheese. 
5. Bake, uncovered, 20-30 minutes longer or until egg mixture is set. 
6. Let stand 5 minutes before cutting.