In a large bowl, beat eggs; add milk, mustard, basil and salt. Gently stir in remaining ingredients until well mixed. Pour into a greased 13x9 baking dish. Cover and refrigerate 8 hours or overnight. 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. Source: Taste of Home. MM Waldine Van Geffen vghc42a. Posted to EAT-L Digest 01 Mar 97 by Molly Rood on Mar 2, 1997.