TAKES 1hr SERVES 12 Preheat oven to 180°C/ Gas 4. Melt 20g butter in a large pan and add 1 finely chopped onion, 100g sliced streaky bacon and 200g sliced mushrooms and cook for 10 mins until soft. Cook 125g chopped asparagus in a pan of simmering water for 2 mins. Refresh under cold water. Transfer to a bowl and stir through the onion, bacon, mushrooms, 250g chopped stale bread and 100g grated mature Cheddar. Whisk 5 eggs with 250ml milk, 1tbsp Dijon mustard and 1tsp salt. Add to the mixture in the bowl. Line a 12-hole muffin tin with muffin cases and pour in the mixture. Bake in the oven for 25mins until golden. Serve warm.