Nutrition per serving may change if servings are adjusted.
1 Butter-flavored non-stick cooking spray
12 very thin slices whole-wheat bread, such as Pepperidge Farm
2 teaspoons canola oil
1 cup sliced fresh cremini or button mushrooms
6 ounces fresh asparagus, trimmed and cut into bite-size pieces
6 links cooked chicken-and-maple or turkey breakfast sausage, chopped
1¼ cups refrigerated or frozen egg product, thawed, or 5 eggs, lightly beaten
½ cup fat-free milk
1 teaspoon Dijon-style mustard
½ teaspoon snipped fresh thyme or ⅛ teaspoon dried thyme, crushed
Preheat oven to 350°F. Coat twelve 2½-inch muffin cups with cooking spray. If desired, use a rolling pin to slightly flatten bread slices. Lightly coat both sides of bread with cooking spray. Line prepared muffin cups with bread.
In a 10-inch skillet heat oil over medium. Add mushrooms; cook 3 minutes, stirring occasionally. Add asparagus; cook 3 to 4 minutes more or just until vegetables are tender, stirring frequently. Stir in sausage.
Divide sausage mixture among muffin cups. In a medium bowl combine egg, milk, mustard and thyme; pour over sausage mixture.
Bake 25 to 30 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. Serve warm.