Scrambled eggs, broccoli, and cheese join forces to make this delicious layered casserole. This is a quick egg casserole to cook, and makes for a great family dinner or potluck dish.
Preheat oven to 325°F (160°C).
Whisk eggs, milk, parsley and vegetable seasoning in medium bowl; set aside.
Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add onion and mushrooms; sauté until liquid has evaporated, about 3 minutes.
Pour egg mixture over onion and mushrooms and reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are just partially set. Remove from heat.
Spray 2-quart (2 L) baking dish with cooking spray. Spoon half of scrambled eggs into baking dish. Sprinkle half of broccoli and cheese over top. Repeat layers.
Bake in preheated 325°F (160°C) oven until hot, about 15 minutes.
Tip: A heaping ¼ tsp (1 mL) each dried basil, thyme and oregano can be used instead of vegetable seasoning.