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Tasty tuesday - veggie egg casserole
 Welcome to Tasty Tuesday hosted by the lovely Farmer City's Wife over @ City Wife, Country Life. This week I kept it meatless and simple trying to keep with my Lenten Kitchen traditions.  I made a Veggie Egg Casserole that was so flippin easy! The taste was out of this world fantastic. Even my veggie phobic son loved it. Now that's saying something!! If you want to make a more hearty version add cooked sausage or ham. So, so good. Definitely give this one a try. You won't regret it, I promise! Head on over to City Wife, Country Life and be inspired by other talented home cooks. Celebrate the Feast! Mary ~~~~~~~~~~~~~~~~~~~~~~~~~~  Veggie Egg Casserole recipe by me (Mary L.) INGREDIENTS: 10 eggs, lightly beaten 3 cups milk 2 teaspoons dry mustard 1 teaspoon salt 6 cups cubed bread (I used whole grain to increase the fiber content) 2 cups shredded Monteray Jack or Swiss cheese 1/2 teaspoon black pepper 1 onion, chopped 1 cup sliced mushrooms 1 bunch asparagus, sliced into 1 inch pieces 3 roasted red peppers from a jor, sliced into 1 inch pieces 1 16 oz bag of frozen spinach, thawed with all the water squeezed out DIRECTIONS: 1. Preheat oven to 325 F. In large skillet, cook onion, asparagus and mushrooms over medium heat with some olive oil, stirring frequently until onions are translucent. Add in the sliced roasted red pepper. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. 2. Distribute half the bread evenly in a buttered 9 x 13 x 2 inch baking dish. Sprinkle with half the bread, half the veggies, and half the cheese. Repeat layering using remaining bread, veggies and cheese. Pour egg mixture evenly over casserole. 3. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.   
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