A Versatile Eggy Vegetabley Casserole

Just made this up last night and it was delicious, especially in the midst of our first cold spell!

Versatile Eggy Casserole

serves 3 or 4

(Note you might want to plan to roast vegetables in the same oven.)

Cut into 1/4's 3 slices of whole grain bread.
Brush one side of each with olive oil.
Generously glug some olive oil into the bottom of a casserole dish and brush it up the sides a bit.
Put about 1/3 of the bread slices on the bottom of that casserole dish.

Sprinkle over some diced onion.
Sprinkle over a total of about 150 to 200g chopped vegetable(s) or eg tiny tomatoes, chopped sweet peppers, and/or sliced mushrooms.
(Surely ham, bacon type additions would also be delicious, but I didn't try that.)

Whisk together then pour over top of the above:
         6 eggs
         a very generous splash of milk (about 1/4 cup)
         salt, pepper
         about 2 tsp mustard
         heaping 1/2 tsp or more smoked sweet paprika
         1 tsp Worcestershire sauce
         a small handful of chopped fresh herbs eg cilantro, parsley

Sprinkle with about 2 oz chopped cheese eg Mozzarella

Put the rest of the bread on top.

Bake at 375 for about an hour.

Serve with a salad and/or roasted vegetables.

Inspired by the very different "Saturday Night Casserole" in the Casserole Cookbook of the McCall's collection from 1972.