1 lb. roll Bob Evans sausage
8 eggs
10 slices bread, cubed (10 c.)
3 c. milk
2 c. (8 oz.) shredded cheddar cheese
2 c. (8 oz.) sliced fresh mushrooms
1 (10 oz.) pkg. frozen cut asparagus, thawed and drained
2 tbsp. butter, melted
2 tbsp. flour
1 tbsp. dry mustard
2 tsp. basil
1 tsp. salt

In large skillet, brown sausage; drain. In large bowl, beat eggs. Add remaining ingredients; mix well. Spoon into greased 13 x 9 inch baking pan. Cover; refrigerate 8 hours or overnight. Preheat oven to 350°F.

Bake 60 to 70 minutes or until knife inserted near center comes out clean. Refrigerate leftovers.

Makes 10 to 12 servings.