Asparagus Breakfast Strata

• 3 cups skim milk
• 2 cups egg substitute
• 1 tablespoon Dijon mustard
• 2 teaspoons dried basil
• 1 teaspoon salt
• 2 tablespoons butter, melted
• 2 tablespoons all-purpose flour
• 2 cups shredded reduced-fat cheddar cheese
• 1 package (10 ounces) frozen cut asparagus, thawed or 2 cups cut fresh asparagus, cooked
• 2 cups sliced fresh mushrooms
• 10 cups cubed reduced-calorie bread

1. In a large bowl, beat the milk, egg substitute, mustard and basil. Gently stir in remaining ingredients.
2. Pour into a 13x9-in. baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350u0b0 for 1 hour or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

milk, egg substitute, mustard, basil, salt, butter, flour, cheddar cheese, fresh asparagus, mushrooms, bread

Taken from www.tasteofhome.com/recipes/asparagus-breakfast-strata/ (may not work)