3 slices of bread, cut into small 1/2" cubes
1-1/2 cups (12 fluid oz) fat free egg substitute (like Egg Beaters)
3 cups (12 oz) grated reduced fat cheddar cheese
1-1/2 cups enchilada sauce (I used El Pato brand)
Preheat oven to 400 degrees. Lightly coat a 12-cup (4 oz each) muffin tin with cooking spray. Fit each ham slice into each cup (ham ends will be above cup edges). Divide bread among cups. Then divide egg substitute among cups. Sprinkle with cheese. Add a couple spoonfuls of enchilada sauce on top. Bake on middle oven rack for 15 minutes. Remove the cups from the muffin tin. Serve warm.