Ham and Asparagus Breakfast Taco

Pancakes, cereal, toast, leftover cake.....all good choices for a quick breakfast right? Especially leftover cake! But sometimes it's nice to sit down and enjoy a good savory breakfast meal. 

12 asparagus spears, cut in thirds
2 green onions + 1 to garnish, sliced
3 tbsps butter
salt and pepper
4 eggs
1/4 cup milk
4 slices of dinner ham
4 cheese slices (swiss, mozzarella, cheddar, your choice)

1 tbsp butter
1 tbsp flour
3/4 cup milk
1/2 cup shredded cheese (again whatever you like)
1/2 tsp dry mustard
salt and pepper
paprika (optional)

Heat a skillet with 3 tbsps butter and toss in the asparagus. Cook 4-5 minutes or until tender crisp and bright green. Reserve a few tips for garnish later. Add 2 green onions, salt and pepper to taste. Cook until the asparagus is to your liking.

Beat the eggs and milk together and pour into the pan. Stir on medium low heat until the eggs are cooked through.

Prepare a 7 X 11" loaf pan by lining it with parchment...makes for easier clean-up!

Hold a ham slice as you would a taco shell. Place a slice of cheese in the fold then fill with egg and asparagus mixture. Sit in the prepared pan. (Hint: sit a mug or small bowl beside the "taco" so it doesn't open up until you build the next one and sit it beside the first)

Once they are all snug in the pan make the sauce.

Melt 1 tbsp butter and whisk in 1 tbsp flour. Cook 1 minute. Add milk and cook until slightly thickened. Stir in shredded cheese, dry mustard, salt and pepper.

Pour over the tacos, sprinkle with paprika if using.

Bake at 400F for 10-15 minutes then serve garnished with sliced green onion and reserved asparagus tips.