Spray a 13x9 inch pan with non-stick spray.

Unroll the croissant dough and line the bottom of the pan with it.

Layer the smoked salmon on top of the dough.

Sprinkle the Italian cheese blend and chopped vidalia onions over the salmon.

Add the chopped asparagus spears.

In a bowl, beat the eggs.

Add the dry mustard and milk to the eggs.

Mix the egg mixture well.

Season the egg mixture with salt and pepper.

Pour the egg mixture over the layers in the pan.

Sprinkle paprika over the top of the egg bake.

Preheat the oven to 350 degrees F.

Bake for 40-45 minutes, or until the egg bake is set and golden brown.