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Whole wheat bagels, cut into pieces
Pancetta, diced
Cheddar cheese, grated
Eggs
Milk
Dry mustard
Cauliflower, coarsely chopped
Broccoli, coarsely chopped
Green onions, finely chopped
Salt and pepper
Slightly oil a 23 x 33 cm (9″ x 13″) pan.
Spread the bagel and pancetta pieces into the pan. Cover with half the cheese.
In a large bow, whisk together the eggs, milk, and mustard. Season with salt and pepper. Add the remaining vegetables and mix well.
Pour the liquid preparation unto the bagels. Spread the remaining cheese on top.
Cover with aluminium foil and refrigerate overnight.
The next morning, preheat the oven to 180 °C (350 °F). Cook the in the oven (still covered with the aluminium foil) for 40 minutes.
Finally, remove the aluminium foil and cook 20 more minutes.
