4 English muffins, torn or cut into bite-sized pieces.
2 Cups cooked cubed ham
2 cups chopped fresh or frozen broccoli
4 oz shredded swiss cheese
4 eggs, beaten
1/4 Cup sour cream
1 1/4 Cup milk
2 TBSP finely chopped onion
1 TBSP Dijon-style mustard
In greased 2 quart baking dish spread half the muffin pieces. Top with ham, broccoli, and cheese. Top with remaining muffin pieces.
In bowl, whisk together eggs and sour cream. Stir in milk, onion, mustard, and 1/8 tsp black pepper. Pour over the layers in dish. Cover; chill for 2-24 hours.
Bake uncovered at 325 for 1 hour. Let stand 10 minutes before serving.