Mushroom Broccoli Cups

• 24 slices wheat bread
• 1 large egg (whole)
• 1 egg white
• 1/3 cup milk
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon dried thyme
• 1 dash pepper
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1/3 cup fresh broccoli, finely chopped
• 1/3 cup cheddar cheese, shredded
• 1/4 cup fresh mushrooms, finely chopped
• 1 tablespoon onion, finely chopped

1. With a rolling pin, roll bread flat; cut with a 2 1/2 inch biscuit cutter. (Save leftover bread scraps for another use - like making bread crumbs.).
2. Press bread rounds into miniature muffin cups coated with nonstick cooking spray.
3. Broil 6 inches from the heat until golden brown, about 2-3 minutes.
4. Cool in pans on wire rack.
5. Saute the broccoli, mushrooms and onions with the clove or garlic, together in a bit of olive oil till just tenderized - do not over cook this.
6. In a bowl, beat the egg, egg white, milk, parsley, salt, baking powder, thyme, and pepper.
7. Stir the broccoli, cheese, mushrooms and onion into the egg mixture.
8. Spoon about 1 heaping teasponful into each toast cup.
9. Bake at 350 degrees F for 15-20 minutes or until set.
10. Serve immediately.

bread, egg, egg, milk, parsley flakes, salt, baking powder, thyme, pepper, olive oil, garlic, fresh broccoli, cheddar cheese, fresh mushrooms, onion

Taken from www.food.com/recipe/mushroom-broccoli-cups-282760 (may not work)