Grease a 9x13-inch baking dish with 2 Tbsp. of butter and layer the English muffins on top. Pour 2 Tbsp. melted butter over the English muffins. Set pan aside.
6 Tbsp. Unsalted Butter, divided, 6 English Muffins, cubed
In a large sauté pan, melt 2 Tbsp. butter and sauté the bell pepper and onion for about 5 minutes.
1 red bell pepper, diced, 1 yellow onion, diced
Season with salt, and then add in the garlic and fresh spinach until the spinach cooks down.
1/2 tsp. salt, 4 cloves garlic, minced, 6 cups packed fresh spinach
Remove from heat and stir in the chopped artichokes and fresh dill (or chives).
13.5 oz. can artichokes, 2 Tbsp. fresh dill or chives
Place the veggies on top of the English muffins in an even layer.
Crack 12 eggs into a large bowl. Add in the cheese, milk and pepper whisk together until eggs are completely broken up. Pour the egg mixture over the veggies.
12 Eggs, 2 cups milk, 2 cups white cheddar cheese, shredded, 1/2 tsp. pepper
Cover with plastic wrap and place in fridge for at least 2 hours or overnight. (Or cook right away in an oven preheated to 375° F). In the morning, preheat the oven to 375° F. Remove plastic wrap.
Bake for 40-45 minutes or until eggs are cooked. Enjoy with more cheese and fresh chives on top!