1 lb bacon
1 lb asparagus
1 large onion
7 eggs
4 cups milk
1 roll of Grands Biscuits
1 teaspoon basil
1teaspoon oregano
1 cup mozzarella cheese
½ cup parmesan cheese
½ cup asiago cheese

cut bacon into bite size pieces, and sauté in a large frying pan over medium heat.  While bacon is cooking, cut the aspargus into 1 inch long pieces, and dice the onion.  Turn the bacon up to high, and cook until well-browned.  Add the onions and asparagus, and turn heat back down to medium.  Cook until the onions are translucent and the aparagus are tender-crisp (they should be bright green).  Remove from heat, drain and RINSE.  (I do this to remove the excess bacon grease.)  Set aside.

Separate the biscuits and flatten them.  In the bottom of a 9x13 pan (I like to line it with foil, but it isn\'t necessary) sprayed with cooking spray, Press the biscuits into the pan, to make sort of a crust.  Pour the Bacon, Asparagus and onion mixture over the top.  Top with cheeses. 

Beat the eggs, and add the milk, and beat again.  Add the basil and oregano to the egg mixture.  Pour the egg mixture into the pan, over the rest.  Bake at 375° for approximately one hour, or until a knife, inserted in the middle of the custard, comes out clean.