Mushroom Broccoli Cups - cooking recipe

Ingredients

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

Preparation

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.).
Press bread rounds into miniature muffin cups coated with nonstick cooking spray.
Broil 6 inches from the heat until golden brown, about 2-3 minutes.
Cool in pans on wire rack.
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.
In a bowl, beat the egg, egg white, milk, parsley, salt, baking powder, thyme, and pepper.
Stir the broccoli, cheese, mushrooms and onion into the egg mixture.
Spoon about 1 heaping teasponful into each toast cup.
Bake at 350 degrees F for 15-20 minutes or until set.
Serve immediately.