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In a greased 2-quart square baking dish layer half of the English muffin pieces. Top with the ham, asparagus, and cheese. Top with the remaining English muffin pieces.
In a medium bowl whisk together the eggs and sour cream. Stir in milk, onion, mustard, and pepper. Pour evenly over the layers in dish. Cover and chill for 2 to 24 hours.
Preheat oven to 325°F. Bake, uncovered, for 60 to 65 minutes or until the internal temperature registers 170°F on an instant-read thermometer. Let stand for 10 minutes before serving. Makes 6 to 8 servings.