(125 mL)shredded part skim mozzarella cheese
Preheat oven to 450°F (230°C).
Split English muffins in half. Place inside-up on baking sheet and toast in preheated 450°F (230°C) oven until lightly browned. Remove from oven. Spread each with pizza sauce; keep warm.
Heat oil in non-stick skillet over medium heat. Add mushrooms and green pepper; cook, stirring frequently, until soft, about 2 minutes.
Whisk eggs, milk and pepper in medium bowl. Pour into skillet with mushrooms and peppers. As mixture begins to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains.
Spoon eggs onto English muffins. Top with pepperoni and cheese. Return to oven; heat through until cheese melts and bubbles, about 2 minutes.