Roasted Mixed Vegetables and Swiss Cheese Breakfast Casserole

cooking spray
olive oil
7 or 8 new red or gold potatoes, sliced
1/2 cup sliced fresh mushrooms
1/2 cup broccoli florets
1/4 cup chopped onion
1/2 cup grape tomatoes, halved
1/2 cup chopped asparagus
3 tablespoons milk
7 eggs
salt and pepper to taste
4 slices Swiss cheese

While preheating oven to 400 degrees, line a baking sheet with aluminum foil and spray with cooking spray.
In a pot of water, boil the potatoes for about 5 minutes. Drain well.
On the baking sheet, place the cooked potatoes, mushrooms, broccoli and onion. Roast in the oven for about 15 minutes. Remove from the oven and add the tomatoes and asparagus and continue to roast for an additional 10 minutes.
Remove from oven and turn oven temperature down to 350 degrees.
In the bottom of a pie pan, small casserole, or tart pan, place some of the roasted vegetables and some of the Swiss cheese.
In a small bowl, mix the milk, eggs, salt and pepper. Pour egg mixture over vegetables in the pan and add the remaining roasted vegetables and then use the remainder of the Swiss cheese to place on top.
Bake for 25-30 minutes or until a knife inserted into the middle of the casserole comes out clean.
Let sit for 10 minutes before serving.