A Few Good Eggs

And, not just for breakfast — at holiday time, this colorful dish would can serve large gatherings of family and friends.
Eggs and an assortment of vegetables, cheese, and seasonings combined to make a very easy casserole. WHY did I never try this before? It was very easy (really). I modified a couple of online recipes for this variation. Yours may differ.
This dish was enjoyed at The Frog & PenguINN with homemade soup for an evening meal. This recipe was enough for 4-5 servings, but you can adjust ingredients as needed for larger (or smaller) servings.
Eggs and Vegetables Casserole

• 1 medium onion, diced
• 2 C roughly chopped broccoli, zucchini, peppers, asparagus – your choice or some of each (my choice)
• 1/2 C roughly chopped mushrooms (any variety)
• 2 white potatoes, peeled, sliced, cooked – enough to line bottom of dish 
• 6 large eggs
• 2 TBSP milk or half & half
• 1 C shredded cheese, cheddar was my choice 
• 1 TBSP dried thyme leaf, or 2 TBSP fresh thyme leaves
• 1/2 tsp flour
• 1/4 tsp kosher salt
• 1/2 tsp fresh black pepper

1. Preheat the oven to 375°F. Butter bottom of baking dish or use cooking spray.
2. Sauté veggies in butter. (Note: Some websites suggested microwaving about 2 minutes in 1 tablespoon of water by covering with plastic wrap, and leaving a vent hole.)  If the broccoli hasn't softened, cook on high for another minute. Uncover, drain off any liquid, and set aside.
3. Peel, slice potatoes, place in microwave-able dish with water to cover, then cover with plastic wrap (remember to vent it) and microwave until soft (mine cooked in under 5 minutes).
4. Spread potatoes on bottom of dish, cover with other vegetables and set aside.
5. Whisk eggs in large bowl, until slightly frothy. Add milk and flour and continue to whisk. Using a rubber spatula, stir in shredded cheese, herbs of choice, salt and pepper.
6. Pour egg mixture over vegetables in baking dish. Draw spatula through mixture to bring some vegetables to surface.

Bake, uncovered, for 35-40 minutes, until eggs are puffy. Serve warm or cold, but it’s easier to cut and serve when cooled a bit.
It’s also a very colorful dish with red and green peppers added.