I triple heart this easy breakfast casserole for Christmas morning!  It uses English muffins which makes the dish hearty, plus the spicy mustard gives it the perfect tangy zip for a holiday morning breakfast.  Make it the night before so all you have to do is throw it in the oven in the morning.

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Ham and Broccoli Breakfast Casserole with Extra-Sharp Cheddar

You are going to adore the balance of flavors and textures in this egg casserole.

Prep Time15 minutes minutes

Cook Time1 hour hour

Servings - 6 servings

Ingredients 

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• 4 whole wheat English muffins, cut into bite size pieces
• 2 cups broccoli florets
• 2 cups leftover ham, diced
• 8 oz extra sharp cheddar cheese, shredded, divided
• 12 eggs
• 1 cup milk
• 1 tsp paprika
• 1/4 tsp crushed red pepper
• Salt and pepper
• Fresh fruit; as side dish

Instructions

• Lightly grease a 913-inch glass baking dish with non-stick cooking spray.
• In a mixing bowl, toss together the cut English muffin pieces with the broccoli florets, diced ham and about 3/4 cup of the shredded extra-sharp cheddar cheese.
• Once tossed, pour into the baking dish.
• In the same mixing bowl, whisk together the eggs, milk, paprika and crushed red pepper. Add in a few dashes of salt and pepper as well.
• Pour the egg mixture over top of the ingredients in the baking dish.
• Cover with foil and refrigerate overnight.
• In the morning, sprinkle the remaining shredded extra-sharp cheddar cheese over top of the casserole.
• Bake, covered, at 375 for 45 minutes.
• Prepare fresh fruit.
• Remove the foil and bake for another 15 to 20 minutes, or until the casserole puffs up and slightly browns on top.
• Serve Ham and Broccoli Breakfast Casserole with fresh fruit.