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

In a large skillet, brown sausage; then drain and crumble. In a large bowl, beat eggs. Add remaining ingredients (including sausage); mix well. Spoon into 13 x 9 inch baking pan. Cover and refrigerate 8 hours or overnight. Preheat oven to 350 degrees. Bake 60 to 70 minutes or until knife, inserted near center, comes out clean. Refrigerate leftovers.