1 pkg. frozen asparagus spears
8 oz. cut mushrooms
1 finely chopped onion
3 tbsp. butter
2 c. shredded Cheddar cheese
1 c. Bisquick
6 eggs
2 1/2 c. milk
1/4 tsp. pepper

Preheat oven at 325 degrees. Grease rectangular baking dish. Cook asparagus, then drain. Cook mushrooms and onion in butter until tender. Arrange asparagus in dish; spoon mushrooms and onion evenly over top.

Beat baking mix, eggs, milk and pepper until smooth. Slowly pour egg mixture over vegetables, sprinkle with cheese. Bake uncovered until center is set, about 45 to 50 minutes. Serves 12.