Vegetable-Cheddar Strata

• 1 tablespoon olive oil
• 6 scallions, white and light-green parts only, chopped
• Salt and pepper
• 2 cloves garlic, minced
• 1 small red bell pepper, seeded and finely chopped
• 2 cups broccoli florets, chopped
• 5 whole-wheat English muffins, split, toasted and quartered
• 2 1/2 cups shredded reduced-fat sharp Cheddar
• 8 large eggs
• 2 1/2 cups whole milk
• 2 tablespoons Dijon mustard
• 1/2 teaspoon hot sauce, optional

1. In a large skillet over medium-high heat, warm oil. Add scallions, sprinkle with salt and saute until tender, about 2 minutes. Add garlic, bell pepper and broccoli; cook, stirring often, until all vegetables are tender, about 5 minutes. Transfer to a bowl and season with salt and pepper.
2. Mist a 9-by-13-inch baking dish with cooking spray. Arrange English muffin pieces on bottom of dish, cut sides up. Scatter vegetable mixture over muffins, and sprinkle with 2 cups cheese.
3. In a large bowl, whisk together eggs, milk, mustard and hot sauce, if desired; season generously with salt and pepper. Pour egg mixture evenly over mixture in baking dish. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Let strata stand at room temperature for 30 minutes before baking. Preheat oven to 375u0b0F; line a large rimmed baking sheet with foil. Remove plastic wrap from baking dish and cover with foil. Place dish on baking sheet; bake for 30 minutes. Remove foil, sprinkle with remaining 1/2 cup cheese; bake until golden and just set in center, 20 to 30 minutes longer. Let stand on a wire rack for 10 minutes before serving.

olive oil, scallions, salt, garlic, red bell pepper, broccoli florets, muffins, cheddar, eggs, milk, mustard, hot sauce

Taken from www.myrecipes.com/recipe/vegetable-cheddar-strata (may not work)