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.