Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole

The asparagus, mushroom and goat cheese egg breakfast casserole was super
easy to make and it turned out great. I really liked the way the asparagus, mushrooms and goat cheese were layered in the egg casserole. The goat cheese layer was of course on top so that as the casserole baked it got nice and golden brown and good. The juicy asparagus went well with the tangy goat cheese and the mushrooms rounded everything out. One of the things that I like about these egg breakfast casseroles is that the leftover keep well and they are just as good cold as they are after a minute or so in the microwave. This recipe easily makes 6 servings so I have tasty breakfasts to look forward to for the rest of the week. 

ingredients

• 1 tablespoon oil
• 8 ounces mushrooms (sliced)
• 2 cloves garlic (chopped)
• 1 teaspoon thyme
• salt and pepper to taste
• 1 pound asparagus (trimmed and cut into bite sized pieces)
• 1/2 pound goat cheese (sliced)
• 10 eggs
• 1 cup cottage cheese
• salt and pepper to taste

directions

1. Heat the oil in a pan.
2. Add the mushrooms and saute until tender, about 5-10 minutes.
3. Add the garlic, thyme and season with salt and pepper and saute until fragrant, about a minute and remove from heat.
4. Spread the asparagus out evenly over the bottom of an 8 inch square baking dish.
5. Spread the mushrooms and goat cheese over top.
6. Mix the eggs and cottage cheese and season with salt and pepper.
7. Pour the egg mixture into the pan.
8. Bake in a preheated 375F/190C oven until the eggs are firmly set and golden brown on top, about 20-30 minutes.

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