Egg/vegetable strata

Ingredients:
Olive Oil
4 scallions, sliced
salt and pepper
1 T. chopped garlic
1 red bell pepper, diced
1 yellow bell pepper, diced
2 c. chopped, uncooked broccoli
5 English muffins, toasted and cut into 1-2 in. chunks
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar Cheese, divided
9 eggs
2 1/2 c. milk
2 T. Dijon mustard
Instructions:
1. Coat large skillet lightly with olive oil and heat on medium heat.  Add scallions and cook for 2 minutes.  Add peppers, garlic, and broccoli and cook for about 7 more minutes. Salt and pepper to taste.
2. Coat 9x13 pan with non stick spray.  Line with English muffins.  Top with vegetables.  Sprinkle Monteray Jack cheese and 1/2 c. cheddar over all. 
3. In a large bowl, whisk together eggs, milk, and mustard.  Add a dash of salt and pepper, if desired.  Pour eggs over vegetable/cheese layer.  Cover with foil and refrigerate for at least 4 hours (can be made ahead and refrigerated overnight).
4. Preheat oven to 350 degrees F. Bake, covered, for 30 minutes.  Uncover, sprinkle with 1/4-1/2 cheddar, and cook for 25 minutes more until golden brown and set in the middle.  Cool for 5-10 minutes before serving.