Colorful Broccoli Cheddar Casserole

• 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 reduced-fat cheddar cheese, divided
• 8 large eggs
• 2-1/2 cups fat-free milk
• 2 tablespoons Dijon mustard
• 1/2 teaspoon hot pepper sauce, optional

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 cheese.
3. In a large bowl, whisk eggs, milk, mustard and, if desired, hot sauce. Pour over top. Refrigerate, covered, overnight.
4. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. 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.

olive oil, green onions, fresh broccoli, sweet red pepper, garlic, pepper, whole wheat english muffins, cheddar cheese, eggs, milk, mustard, hot pepper sauce

Taken from www.tasteofhome.com/recipes/colorful-broccoli-cheddar-casserole/ (may not work)