Ham & Cheese Crescent Roll Breakfast Bake
16 oz crescent rolls
8 oz ham steak chopped into small cubes
6 large eggs
1½ cups whole milk *can also use light cream or half and half
2 cups shredded cheddar or your favorite shredded cheese
salt & pepper to taste
1½ T fresh green onions, diced
Preheat the oven to 375°F and grease an 11 x 13 pan with nonstick spray. Unroll crescents and wrap them in crescent shape according to the package instructions. You should have 16 rolls evenly place in your greased pan. In a large bowl, whisk together the milk, cracked eggs, and spices. Once fluffy and combined, add half the scallions, chopped ham, and half the add half the scallions, chopped ham, and half the shredded cheese. Pour the mixture over the crescent rolls. Sprinkle remaining cheese over the casserole. Bake until crescents are fluffy, golden brown, and firm to the touch. The egg mixture should be fluffy and no longer soggy in the center. A tester inserted into the center of the casserole should come out clean. Sprinkle remaining scallions over the casserole before serving.

Easy Garlic Ginger Glazed Sticky Pork
1 1/2 pounds boneless center cut pork loin cut into 1/4-inch thick strips, about 3″ long
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 tablespoon canola or peanut oil plus extra if necessary
5 cloves garlic peeled and minced or pressed through a garlic press
2″ knob of fresh ginger grated
1/2 cup mild honey
2 tablespoons to 1/4 cup sriracha or chili garlic sauce
1 tablespoon rice wine vinegar or white wine vinegar
In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside. Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate. Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds. Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold