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Preheat the oven to 375ºF (190ºC). Grease a 9x13-inch (23x33 cm) baking dish with cooking spray.
In the prepared baking dish, whisk together the eggs, milk, salt, pepper, and garlic powder.
Mix in the broccoli, red onion, and bell pepper.
Bake until the top is starting to turn golden brown, about 25 minutes. Remove from the oven and let cool.
Place the deli meat and bacon on a 9x13-inch (23x33 cm) nonstick sheet pan. Add to the oven witht the eggs and bake for 5-10 minutes, or until they reach your desired doneness. Remove from the oven.
Arrange the sliced English muffins on another sheet pan. Turn the broiler on and toast the English muffins for 5-10 minutes, or until they reach your desired doneness.
Once the eggs cool, slice into 6 squares.
Cut 6 8-inch (20-cm) squares of parchment paper.
Lay a moistened paper towel across each square of parchment, then assemble the breakfast sandwiches by layering an egg square, 2 pieces of bacon or 1 slice of deli meat and 1 slice of cheese on each English muffin. Wrap the sandwiches in the moist paper towel, then the parchment. Store in an airtight plastic bag or container in the freezer for up to 1 month.
When ready to eat, unwrap the parchment paper (leave the sandwich wrapped in the paper towel) and microwave on high power for 2-3 minutes. Allow to cool, then unwrap and serve.