Ham And Broccoli Breakfast Casserole With Extra-Sharp Cheddar

• 4 whole wheat English muffins, cut into bite size pieces
• 2 cups broccoli florets
• 2 cups leftover ham, diced
• 8 ounces extra-sharp cheddar cheese, shredded and divided
• 12 eggs
• 1 cup milk
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• salt, to taste
• pepper, to taste

1. Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
2. 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.
3. 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.
4. Pour the egg mixture over top of the ingredients in the baking dish. Cover with foil and refrigerate overnight.
5. In the morning, sprinkle the remaining shredded extra-sharp cheddar cheese over top of the casserole. Bake, covered, at 375u0b0F for 45 minutes. Then remove the foil and bake for another 15 to 20 minutes, or until the casserole puffs up and slightly browns on top.
6. Serve warm to hungry women at a church brunch, or to your own hungry brood!

whole wheat english muffins, broccoli florets, leftover ham, cheddar cheese, eggs, milk, paprika, red pepper, salt, pepper

Taken from www.food.com/recipe/ham-and-broccoli-breakfast-casserole-with-extra-sharp-cheddar-516326 (may not work)