To the baking sheet add and arrange broccoli and peppers in one single layer; set aside.
In a mixing bowl whisk together eggs, milk, salt, and pepper; whisk until thoroughly combined.
Pour egg mixture over the vegetables in the pan.
Sprinkle the top with cheese and bake for 15 minutes, or until center is set.
Remove from oven and let stand 8 minutes.
Using a sharp knife or pizza cutter, cut the baked eggs into 12 slices.
Add a slice of egg to the english muffins; top with bacon, a slice of tomato, and a teaspoon of basil. Close with top bread slice.
If serving the sandwiches right away, preheat oven to 350˚F.Place sandwiches on a baking sheet; put in the oven and heat them up for about 5 minutes, or until completely heated through. Serve.
TO FREEZE:
Wrap each sandwich individually in wax paper or parchment paper.Place in ziploc bags.Freeze for up to 1 month.NOTE: DO NOT add tomato and basil pesto if you are going to freeze the sandwiches.
TO REHEAT:
Thaw overnight in the fridge.Reheat the breakfast sandwiches in a 350˚F preheated oven for 10 minutes.You can also reheat in the microwave.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.