Asparagus Breakfast Strata

Ingredients

• 3 cup(s) skim milk
• 2 cup(s) egg substitute
• 1 tablespoon(s) Dijon mustard
• 2 teaspoon(s) dried basil
• 1 teaspoon(s) salt
• 2 tablespoon(s) butter, melted
• 2 tablespoon(s) all-purpose flour
• 2 cup(s) (8 ounces) shredded reduced-fat cheddar cheese
• 1 10-ounce package(s) frozen cut asparagus, thawed or 2 cups cut fresh asparagus, cooked
• 2 cup(s) sliced fresh mushrooms
• 10 cup(s) cubed reduced-calorie bread

Preparation

1. • In a large bowl, beat the milk, egg substitute, mustard and basil. Gently stir in remaining ingredients.
2. • Pour into a 13-in. x 9-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 350° for 1 hour or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.