Farmer's Market Egg Bake

I just found this delicious recipe on the web this morning. What a great way to use fresh veggies from your farmer's market or from your own garden. Farmer's Market Egg Bake 

Farmer's Market Egg Bake

1/2 medium zucchini, peeled & diced
1/2 medium summer squash, peeled & diced
1/2 medium red onion, diced
1 red bell pepper, diced
4-5 mushrooms (any kind'll do), diced
1 cup shredded cheese (I like Monterrey jack the best)
8 eggs
1/3 cup milk
7-8 dashes Tabasco (or to taste)
1/2 teaspoon garlic powder
1 teaspoon pepper (less if your not so fond of pepper)
1/2 teaspoon Kosher salt

1 - Spray 9x9 casserole dish with olive oil spray (or any cooking spray) and preheat oven to 425 degrees F
2 - Layer veggies onto the bottom of the prepared dish
3 - Top veggies with shredded cheese
4 - Whisk eggs & milk together until well combined
5 - Add garlic powder, salt, pepper & Tabasco to egg mixture and mix well
6 - Pour egg mixture over veggies and cheese
7 - Using a fork, stir gently to ensure egg mixture covers the veggies and soaks down to the bottom of the dish
8 - Using the back of the fork, press down the veggies and cheese to submerge as much as possible
9 - Bake in preheated oven for 40-45 minutes or until the eggs puff up and a toothpick inserted into the center comes out clean