These breakfast muffins are a lightened up breakfast food, using low-fat turkey sausage, low-fat cheese, and you can choose to use egg whites only (no yolks) to further reduce fat.
In a large bowl, beat together eggs, thyme, salt and pepper.
Cut toast into quarters and place a piece into each cup of a greased 6-cup cupcake pan. You will have two leftover pieces.
Cut turkey sausage into bite-sized chunks. Distribute the pieces evenly among the cups.
Place a small amount of cheese in each cup. Pour herbed eggs over top to fill each cup.