Breakfast "Eggie" Casserole

Our little one calls eggs, "eggie," so we named this family favorite after her word!  Here is a big version of this casserole.  We are big eaters at our house, so I just make it big and eat the leftovers cold.  Halve it if you need it smaller.

12 eggs
16 oz cottage cheese
4 TBLS parmesan cheese
2 garlic cloves, minced
1/2-1 cup onion, minced
cooked veggie, coarsly chopped, optional (Try broccoli, kale, mushrooms, Brussels sprouts, summer squash, etc.)
2+ cups grated cheese of choice

Combine eggs, cottage cheese, parmesan cheese, garlic, onion and optional cooked veggie.  Mix until well combined.  Pour into a greased 9x13 inch casserole dish.  Bake at 350 until fork comes out clean, approx 45 minutes.  Top with cheese and return to oven to melt cheese.  Serve warm or refrigerate and serve cold for lunch.