Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole from Closet Cooking
(makes 6 servings)

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

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 oven until the eggs are firmly set and golden brown on top, about 20-30 minutes.