Egg Mushroom and Asparagus Breakfast Casserole

1 tablespoon oil
8 ounces mushrooms, sliced
1 teaspoon thyme
2 garlic cloves, chopped
Salt to taste
Pepper to taste
1 pound asparagus, trimmed and cut into bite sized pieces
1/2 pound goat cheese, sliced
1 cup cottage cheese
10 eggs

Preheat oven to 375 degrees.
In a large skillet, heat the oil, then add the mushrooms and sauté for 5-10 minutes or until mushrooms are tender. Add the thyme, garlic, salt and pepper and continue to sauté for about 1 minute. Remove from heat.
In the bottom of an 8 inch square baking dish, evenly spread the asparagus. Spread the mushrooms and goat cheese over the asparagus.
In a medium sized bowl, mix the cottage cheese and eggs. Season with salt and pepper.
Pour the cottage cheese and egg mixture into the baking dish.
Bake at 375 degrees for approximately 20 to 30 minutes (or until golden brown on top).
Remove and let sit for 10 minutes before serving.