Cheesy-Good Breakfast Tartlets 111

Preheat oven to 350 degress. Spray 8 muffin cups with spray and set aside. Spread out wonton wrappers on a clean dry surface. Spray each wrapper with 3 sprays butter and use fingers to spread butter evenly over wrapper. Gently flip wrappers and repeat on the other sides. Carefully transfer wonton wrapper to the muffin pan, placing each wrapper in a muffin cup and pressing it in to form the cup shape. Bake in the oven for 10 minutes, until wonton cups are firm and brown. Prepare bacon slices according to package directions, either in the micro or in a pan sprayed with spray. Once cool enough to handle, chop the bacon into small pieces and set aside. In a small bowl, combine egg substitute and salt and whisk until blended. Stir in the scallions. Set aside. In a small mico safe dish, combine cheese wedge and cream cheese. Stir until blended. Warm in the micro for 15 seconds, stir again and set aside. Bring a medium pan sprayed to medium heat. Add mushrooms, and cook and stir for 2 minutes. Add egg mixture to the pan. Scramble eggs.. Once solid bits start to form, slowly fold in cheese mixture, one spoonful at a time. Continue to cook and stir until egg mix is set. Remove from heat and mix chopped bacon into the pan immediately. Evenly distribute egg mixture among the wonton cups.