1. In large bowl, whisk together eggs, egg whites, half-and-half, hot sauce, salt and pepper. Set aside. In small skillet, cook bacon over medium heat until crisp. Remove bacon from pan; place on paper towels to drain. Leave bacon grease in skillet. Add mushrooms and shallots; sauté until soft. Add asparagus and garlic. Cook for 2 more minutes. Remove from heat; allow to cool.
2. Preheat the oven to 350° F. When ingredients are cool, add bacon and sautéed vegetables to egg mixture. Stir in 3/4 cup cheese. Rub vegetable oil across bottom and around sides of 8 x 8 baking dish. Pour egg mixture into dish. Bake for 40 to 50 minutes, or until eggs are set and firm. Remove from oven. Add remaining cheese to the top. Let cool for 10 minutes before serving.

Calories: 200, Fat: 16 g (7 g Saturated Fat), Cholesterol: 139 mg, Sodium: 427 mg, Carbohydrates: 3 g, Fiber: 0 g, Protein: 11 g.