Ham and Asparagus Strata

• 8 ounces asparagus spears, trimmed and cut into 2-inch pieces
• 5 cups French bread cubes
• 2 cups shredded Gruyere or white cheddar cheese, (8 oz.)
• 1/2 cup chopped onion
• 1/4 cup chopped chives or green onions
• 8 ounces cooked ham, diced
• 10 eggs
• 1 1/2 cups milk  

1. Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green.
2. In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the ham and asparagus. Top with remaining bread.
3. In a bowl whisk together four of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining ham and asparagus. Cover with plastic wrap, then chill for two hours.
4. Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more until eggs are set. Let stand 15 minutes.
5. Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings.

 

Inside Out Egg Rolls

This is a great easy dinner for a small crowd - healthy too

2 lbs ground beef
2 bags coleslaw mix
3 or 4 sliced green onions
4 cloves minced garlic
2 tbsp sesame oil
4 tbsp soy sauce
1 tsp ground ginger
1 tsp red pepper flakes
salt to taste.

In a large skillet brown ground beef, drain.  While the meat is draining saute onions and garlic in the soy sauce and sesame oil, add in slaw mix one handful at a time.  Stir frequently until most of the cabbage is soft, the last couple of handfuls will still be crunchy.  Remove from heat and stir ground beef back in.  Mix thoroughly and serve.