Brunch Croissant Casserole

Ingredients

• 12 croissants ((medium sized, about 3 inches wide))
• 12 large eggs
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• butter, for the dish
• 2 tablespoons olive oil or butter per veggie portion
• 1 bunch fresh spinach plus 2 cloves garlic, minced
• 1 red pepper, diced
• 1 green pepper, diced
• 2 zucchini, sliced thin
• 8 ounces white or cremini mushrooms, sliced
• 1 bunch asparagus tips
• 1 small package hashbrowns or 1 large Russet potato
• 6 slices bacon, cooked crisp and rough chopped
• 2-3 Roma tomatoes, diced ((or 1 cup Cherry tomatoes sliced in half))
• 8 ounces shredded white cheese ((I used 4 cheese blend plus Parmesan))