I used beautiful miniature roses and fresh rosemary from our garden for our centerpiece.
The food was delicious! Saturday night I baked cinnamon bread (no raisins so I would not have to hear The Children complain) and put together cupcake pops, fruit salad and sour cream hashbrowns. All that was left for Sunday morning was to make this reasonably quick and easy strata:
Asparagus, Bacon and Cheese Strata
2 tsp olive oil, or vegetable oil
8 ounces Canadian Bacon
1/2 cup(s) onion(s), diced
2 cup(s) asparagus, fresh, or frozen and
thawed, cut into 1-inch pieces
1 spray(s) cooking spray
6 slice(s) light
whole wheat bread
4 large egg(s)
5 large egg white(s)
fat-free skim milk
2 tsp Dijon mustard
1/2 tsp table salt
black pepper, freshly ground
2 tbsp grated Parmesan cheese, divided
cup(s) low-fat shredded cheddar cheese, about 4 oz
Heat oil in a large ovenproof skillet over medium heat. Add bacon and
cook, stirring, until golden brown, about 4 minutes. Add onion and asparagus;
sauté until vegetable are soft, about 3 to 5 minutes. Remove vegetables from pan
and set aside.
Off heat, coat same skillet with cooking spray. Arrange bread slices
tightly in bottom of skillet.
In a large bowl, whisk together eggs, egg whites, milk, mustard, salt
and pepper; pour over bread and allow milk mixture to soak in entirely (like
when you make French toast). Sprinkle bread with 1 tablespoon of Parmesan
Place skillet over medium to medium-high heat. Cook, shaking pan
frequently to promote even cooking, until almost cooked through to the top,
about 4 or 5 minutes.
Place skillet under broiler to set eggs, about 2 minutes. Remove
skillet from broiler; top with bacon-vegetable mixture, cheddar cheese and
remaining tablespoon of Parmesan cheese. Place skillet under broiler again until
cheese melts, about 1 to 2 minutes. Slice into 6 pieces and serve.
Even The Boy and The Girl liked this strata! And while they liked the strata, they loved the cupcake pops!