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| Easy Morning Strata
1 pound of bulk pork sausage
8 eggs
10 slices bread, cut into cubes (about 10 cups)
1 package (10-ounce) frozen cut asparagus, thawed and drained
3 cups of milk
2 cups (8 ounces) of shredded Cheddar cheese
2 cups (8 ounces) of sliced fresh mushrooms
2 tablespoons of butter or margarine, melted
2 tablespoons of all-purpose flour
1 tablespoon of dry mustard
2 teaspoons of dried basil leaves
1 teaspoon of salt
Crumble sausage into large skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Whisk eggs in large bowl. Add sausage and remaining ingredients; mix well. Spoon into greased 13x9-inch baking dish. Cover; refrigerate 8 hours or overnight. Preheat oven to 350ºF. Bake 60 to 70 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting into squares; serve hot. Serves 10 to 12.
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