Heat oven to 425°. Spray two 10- to 12-ounce individual casseroles or custard cups with cooking spray. Divide the vegetables, olives and sausage between the casseroles.
Place milk, egg whites, baking mix, cornmeal and chili powder in blender. Cover and blend on high speed 15 seconds or until smooth. (Or beat on high speed 1 minute.) Pour evenly over sausage mixture.
Bake uncovered 20 to 25 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.