Preheat oven to 400 degrees. Oil a 11x8 inch pan, make sure to cover the sides as well as the bottom. Add veggies and roast for 15 minutes. While they roast, prep the egg mixture. Crack the eggs into a bowl and add the rest of the ingredients. Whisk very well.
Once veggies are roasted, reduce oven temperature to 350 degrees. Pour egg mix into pan with veggies, stir around to mix in the veggies with eggs. Bake for 30 minutes.
Slice baked eggs into 8 equal slices. Pack in a tight sealed container and keep in the fridge. Do not freeze. This recipe should be eaten within a week. To reheat, simply microwave for 30 second intervals at reduced power.
I would recommend sticking mainly to dryer veggies (onions, bell peppers, celery, etc) and 1 wetter veggie max (tomatoes, zuchinni, etc). Stick to the 2 cup veggie directions in order to make sure the veggies are adequately roasted.