Asparagus-Mushroom Toast Cups

Asparagus-Mushroom Toast Cups

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From: Diabetic Living Magazine

Say hello to a simple and tasty breakfast solution. Ready in just 50 minutes, these Asparagus-Mushroom Toast Cups have only 166 calories per serving.

Ingredients 6 servings

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Original recipe yields 6 servings
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


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Divide sausage mixture among muffin cups. In a medium bowl combine egg, milk, mustard and thyme; pour over sausage mixture.
  4. Bake 25 to 30 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. Serve warm.

Nutrition information

  • Serving size: 2 toast cups
  • Per serving: 166 calories; 5 g fat(1 g sat); 3 g fiber; 17 g carbohydrates; 12 g protein; 18 mcg folate; 15 mg cholesterol; 5 g sugars; 881 IU vitamin A; 2 mg vitamin C; 89 mg calcium; 2 mg iron; 398 mg sodium; 219 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1½ lean protein, 1 starch, ½ fat

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