10 oz. pkg. fresh chopped broccoli (1 1/2 c.)
12 slices white bread, crusts removed
4 oz. shredded cheddar cheese (1 c.)
2 c. cooked ham, diced
2 tbsp. finely chopped onion
6 eggs, slightly beaten
3 1/2 c. milk
1/2 tsp. salt
1/4 to 1/2 tsp. dry mustard

Grease 9 x 13 inch pan. Partially cook the broccoli; drain. Cut each slice of bread with a donut cutter. Fit scraps into prepared pan. Layer cheese, broccoli and ham over bread scraps. Sprinkle with onion. Arrange donuts on top. In bowl, combine eggs, milk, salt, mustard, pour over bread. Cover and refrigerate at least 6 hours or overnight. Heat oven to 325 degrees. Bake uncovered for 1 hour or until knife inserted near center comes out clean. Let stand 10 minutes before cutting. Cut so each piece has a donut on top. 12 servings. Good for brunch.