1 Dozen Eggs (cage free preferred)
1 Package Mushrooms
1-2 Red Peppers Diced
1-2 Green Peppers Diced
1 Medium Onion Diced
1 bunch green onions
Salt and Pepper to taste
Wash all vegetables thoroughly, using organic ingredients whenever possible. Place mushrooms into a food processor and chop to the consistency of a ground “meat” substitute. Add eggs, salt and pepper to the processor and mix well. Sauté the red peppers, green peppers and onions to remove some of their moisture if desired and combine with the egg/mushroom mixture. Pour into muffin tins (silicone muffin tins work very well for this purpose) and use chopped green onions as a garnish.
Place into preheated oven at 375 until the eggs have fully cooked through. These can be made in bulk and frozen for quicker morning meals.