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Bring a skillet sprayed with nonstick spray to medium high heat on the stove. Add mushrooms and bell pepper and stirring, occasionally, cook until softened, about 5 minutes.
Transfer cooked veggies to a bowl lined with paper towels to absorb excrss moisture. Pat thoroughly with additional paper towelsk if needed. Set aside
In a separate bowl,w hisk together egg substitute, dijonnaise, soymilk, salt, and black pepper. Add veggies and stir. Set aside.
Lightly toast English muffins and tear into bite-sized pieces. Evenly place half of the muffin pieces in an 8-in by 8-in baking pan sprayed with nonstick spray. Evenly top with half of the ham and ? cup cheese, followed by remaining muffin pieces and remaining ham.
Pour egg mixture evenly over the contents of the baking pan. Sprinkle with remaining ? cup cheese.
Cover and refrigerate for 30 minutes. Meanwhile, preheat oven to 325 degrees. Bake in the oven until firm, about 1 hour. Let stand for 15 minutes. Then serve and enjoy.
164 Calories, 1.5g fat, 781mg sodium, 15.5g carbs, 3.5g fiber, 2g sugars, 23g protein
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