Mushroom, Asparagus & Goat cheese Egg casserole

Perfect for a Sunday brunch, the leftovers make great breakfast on weekdays. I like to add a lot of fresh ground pepper to bring the flavors pop.

Ingredients:
12 large eggs
1 lb. Asparagus, woody parts removed & chopped
1 lb. Mushrooms, chopped
8 oz. Goat cheese, thinly sliced
2 tbsp milk
Salt & pepper to taste
1 tsp. Dried Dill

Preheat oven to 375F. Stir fry Asparagus & mushrooms separately with very little olive oil. Season with salt and pepper. Layer them in 9x13" casserole pan. Top with the goat cheese slices. Beat the eggs with milk. Season with salt, pepper & dill leaves. Pour it over the vegetables & goat cheese. Bake for 45 - 55 minutes till done.