Vegetarian Breakfast Casserole

Directions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

2. In a large bowl, combine butternut squash, 1 tablespoon olive oil, thyme, 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss until squash is evenly coated. Bake, turning occasionally, for 20 to 25 minutes, until golden and tender. Remove from oven and allow to cool slightly. 

3. Reduce oven temperature to 350 degrees.

4. In a large skillet over medium-high heat, combine remaining 2 tablespoons olive oil, mushrooms, onion, bell pepper, paprika, oregano, remaining 1/2 teaspoon garlic powder, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Cook, stirring frequently, for 8 to 10 minutes, until vegetables are lightly golden and tender.

5. Stir in spinach and cook for 1 to 2 minutes, until wilted and no moisture remains. Remove from heat and allow to cool slightly.

6. Lightly grease a 9x13-inch baking dish. In the dish, combine mushroom mixture and butternut squash. Stir until well combined.

7. In a small mixing bowl, combine eggs, half and half, milk, flour, mustard and chives. Stir until well combined, then add cheddar cheese and goat cheese. Stir gently until well combined, then pour mixture over vegetables.

8. Bake for 45 to 50 minutes, until the filling is set but still jiggles a bit in the center. Let stand for 15 minutes, then slice and serve.