3 cups – button mushrooms (cleaned and sliced)
1 cup – Spanish onion (small dice)
3 cups – asparagus (sliced)
6 slices – sourdough bread (crust removed, diced large)
1 cup – cheddar cheese (grated)
1 cup – goat cheese (crumbled)
1 cup – Parmesan cheese (grated)
2 to 3 – large eggs
1 cup – milk
1 teaspoon – salt
2 Tablespoons – unsalted butter
The night before: Butter a 9 by 9-inch medium casserole dish. In a heavy skillet, sauté mushrooms and onions. When tender add the asparagus and sauté for one minute.
Layer the bread, the mushroom mixture, and the cheeses into the prepared casserole dish.
Combine the eggs, milk, and salt in a small bowl and whisk until well blended. Season with salt and pepper. Pour egg mixture over the mushroom mixture and refrigerate overnight.
The next morning: Preheat oven to 350 degrees F.
Bake for about 40 minutes or until the top begins to brown and the eggs are firm.
Remove from the oven and let stand for a few minutes before cutting.