3-4 whole grain English muffins (or any bread you have on hand)
1 (8.5-ounce) can artichoke hearts, drained and quartered
8 ounces grated sharp cheese (I use Cabot Seriously Sharp)
1 dozen large eggs
1 cup plain Greek yogurt (I use Cabot)
½ tsp dried mustard
Salt and pepper to taste
Cook bacon until crisp. Drain and set aside. Use about 1 tablespoon of bacon fat to cook the chopped onion until golden.
Spread butter evenly over both sides of the English muffins. Arrange in even layer over bottom of 9-by-13-inch baking dish, cutting to fit if necessary. Top with artichokes, basil, crumbled bacon and onions. Then spread the grated cheese over the bacon and vegetables
In large bowl, whisk eggs until well combined. Whisk in yogurt, mustard, salt and pepper. Pour mixture evenly over ingredients in baking dish.
Cover and refrigerate until you are ready to cook. You can do this up to 24 hours ahead of time.
Cook at 350º until top is golden brown and eggs are set, about 45 minutes. Serve hot.