Ham Strata with Greek Salad

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Preparation time:
Cooking time:
Yield: 6

2 cups cooked ham, cubed (1/2 lb or 225 g ham steak)
225 grams Asparagus (1/2 lb)
Cooking spray (I like PAM)
6 cups large cubes whole wheat bread (found in bakery section under large bread crumbs)
2 cups cheddar cheese, light, grated
1 small onion
6 eggs
2-1/2 cups 1% milk
1 teaspoon dry mustard
3 Roma tomatoes
1 green pepper
1/2 English cucumber
1/4 red onion
3/4 cup Feta cheese, crumbled
1/2 cup black olives (optional)
1 clove garlic minced (or 1 tsp fresh garlic in a jar)
1/2 teaspoon lemon pepper
1 teaspoon thyme leaves
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon red wine vinegar

The night before: Cut ham into cubes. Rinse asparagus, snap off ends and slice into 1” lengths, approximately. Spray a lasagna or large cake pan with cooking spray. Layer in this order; 1/3 each of ham, bread, asparagus and cheese. Repeat to make 3 layers. Finely chop onion and sprinkle over top.
Whisk eggs whites in a mixing bowl until frothy. Whisk in yolks, milk and mustard. Pour evenly over casserole. Cover and place in fridge overnight or at least a couple of hours in advance.
When you get home for dinner: Preheat oven to 350° F. Uncover casserole and bake in hot oven. Set timer for 60 minutes. While sauce is simmering: Blend together mayonnaise, sour cream and spice to make veggie dip. Let stand in fridge.