Evenly coat 10-inch omelet pan or skillet with spray. Add broth, corn, beans, and thyme. Cook over medium-high heat until broth is boiling. Reduce heat to medium. Simmer 1 minute. Add stuffing cubes and 1/4 cup of the cheese. Stir until all ingredients are evenly distributed and bread cubes are moistened. With back of spoon, make four indentations in mixture. Break and slip an egg into each indentation. Cover. Reduce heat to medium-low. Cook until whites are completely set and yolks begin to thicken but are not hard, about 4 to 6 minutes. Sprinkle with remaining 1/4 cup cheese. Makes 4 servings.