1. Preheat oven to 350°F. In a large skillet heat 1 tablespoon of the oil over medium heat. Add onion; cook and stir 12 to 14 minutes or until caramelized. Transfer onion to a large bowl; set aside. Heat 1 tablespoon of the oil in same skillet over medium-high heat. Add mushrooms and thyme, and season with salt and pepper to taste. Add broth; saute´ 4 to 6 minutes or until mushrooms soften. Add garlic; cook and stir 1 minute. Transfer mushrooms to bowl with onion.

2. Add cooked millet and Asiago to onions and mushrooms in bowl; stir until well combined. Coat 12 standard muffin cups with remaining 1 1/2 teaspoons olive oil. Spoon mushroom mixture evenly into muffin cups. In a 1-quart measuring cup with a pouring spout combine egg substitute, and salt and pepper to taste; whisk to combine. Pour over mushroom mixture in muffin cups until cups are three-fourths full. Sprinkle goat cheese and (if desired) chives evenly over each cup.

3. Bake 20 to 25 minutes or until golden and eggs are set. Serve warm.

Tip: To cook millet, combine 1 cup millet and 2 cups low-sodium vegetable broth in a medium saucepan. Bring to boiling; reduce heat to low. Cover and cook 12 to 15 minutes or until liquid is absorbed. Fluff millet with a fork and spread over a parchment-lined baking sheet to cool. Yields 3 cups of millet.

Substition: If desired, substitute 9 large eggs for 2 1⁄4 cups egg substitute.

• 5 g Fat
• 1 g Saturated Fat
• 5 mg Cholesterol
• 125 mg Sodium
• 10 g Carbohydrate
• 1 g Fiber
• 7 g Protein