Ingredients
1 tablespoon olive oil6 green onions, sliced2 cups fresh broccoli florets, chopped1 medium sweet red pepper, finely chopped2 garlic cloves, minced1/8 teaspoon pepper5 whole wheat English muffins, split, toasted and quartered1-1/2 cups shredded reduced-fat cheddar cheese, divided8 large eggs2-1/2 cups fat-free milk2 tablespoons Dijon mustard1/2 teaspoon hot pepper sauce, optional
Preparation
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 and, if desired, hot sauce. Pour over top. Refrigerate, covered, overnight.
Remove from refrigerator 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.
