Melt 1 teaspoon butter into a 10″ ovenproof skillet. Cut asparagus spears into 1/2″ pieces. Sautee 2-3 minutes. Add mushrooms. Sautee 2-3 minutes. Whisk eggs until foamy. Mix in cottage cheese, mustard, salt and pepper. Pour over asparagus/mushrooms. Cook over low heat until mixture bubbles and begins to set around edges. Bake uncovered at 400 degrees for about 10 minutes or until set. Garnish with chopped tomato.

Spray a 9×9″ baking dish with non-stick cooking spray. Cut day-old French or Italian bread into 1/2″ cubes (approximately 4 cups); place in a single layer in the baking dish. Sprinkle 1/3 cup golden raisins over the bread cubes. Cut 4 oz of cream cheese into small cubes and arrange evenly over bread. Whisk Together:  4 large eggs, 1-1/2 cups milk, 1 teaspoon vanilla extract , 1/2 cup maple syrup. Pour egg mixture evenly over bread. Cover and refrigerate at least 4 hours or overnight. Before baking, whisk together: 2 eggs and 1/2 cup milk; pour over bread. Combine 1 teaspoon cinnamon and 2 tablespoons granulated sugar; sprinkle over casserole. Bake at 350°, lightly covered with foil, until puffed and golden brown and knife inserted in center comes out clean; about 40-45 minutes. Serve with maple syrup, or top with fresh strawberries or blueberries.