• Prep. Preheat the oven to 375˚F. Coat a 15x10 baking sheet with cooking spray. To the baking sheet, arrange the broccoli florets and chopped peppers in a single layer; set aside.
• Whisk the eggs. In a mixing bowl, whisk together the eggs, milk, salt, and pepper; whisk until thoroughly combined.
• Bake. Pour the egg mixture over the vegetables in the pan. Sprinkle the top with shredded cheese and bake for 15 minutes, or until the center is set.
• Cool, then cut. Remove the baked eggs from the oven and let them cool for 8 minutes. Using a sharp knife or pizza cutter, cut the baked eggs into 12 slices.
• Build the sandwiches. Layer a slice of baked egg, cheese, and bacon onto one half of each English muffin, then top them with the other half. If you're serving them right away, add the tomato and the basil pesto, then pop the sandwiches in the oven at 350˚F for about 5 minutes, or just until the sandwiches are heated through and the cheese is melted.

TO FREEZE:

• Wrap each sandwich (don't add the tomato and pesto) individually in wax paper or parchment paper. Place in ziploc bags and freeze for up to 1 month.

TO REHEAT:

• Thaw overnight in the fridge. Reheat the breakfast sandwiches in a 350˚F preheated oven for 10 to 12 minutes. You can also reheat in the microwave.