1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
1 cup fat-free milk
⅛ teaspoon ground black pepper
Preheat oven to 325°F. In a large nonstick skillet, heat oil over medium-high heat. Add asparagus, mushrooms and sweet pepper; cook about 3 minutes or just until vegetables are crisp-tender.
Lightly coat 6 12-ounce individual casserole dishes with cooking spray. Divide half of the English muffin pieces among the dishes. Top with chicken, asparagus mixture and ½ cup of the cheese. Top with the remaining English muffin pieces.
In a medium bowl, whisk together eggs, milk and black pepper. Pour egg mixture evenly over the layers in dishes. Using the back of a large spoon, press muffin pieces down. Sprinkle with the remaining ¼ cup cheese. Bake, uncovered, for 25 to 30 minutes or until a knife inserted in centers comes out clean. Let stand for 10 minutes before serving.
To make ahead: Prepare as directed. Cover and chill for 2 to 24 hours before baking.