Ingredients:
8 eggs
1lb of mushrooms
1 bunch of kale (removed from stems and finely chopped)
3 small yellow potatoes (diced into roughly 1/2 in cubes)
1 small yellow onion minced
4 large garlic gloves
2 tbsp fresh chopped parsley
2 tbsp fresh chopped basil
1 tsp fresh chopped thyme
1/2 cup whole milk
1/2 cup gated parmesaen cheese
Butter or olive oil
Salt & pepper

24 muffin cups greased with cooking spray in muffin tins

Instructions:
Preheat oven to 400°. Saute onions (seasoned with salt and pepper) in 1 pad of butter or 1 tbsp of olive oil in a skillet on medium high until just beginning to brown. Add another pad of butter or olive oil and the mushrooms and half of the minced garlic (make sure they’re thoroughly coated in the oil or butter. Be sure to salt and pepper again. Saute until browned. Remove to bowl. Saute all of the kale herbs and remaining half of garlic in butter or olive oil then add it to the bowl of mushrooms, and onion. Last, saute potatoes in oil or butter until browned. Then at them to the other ingredients in the bowl.

Make a well in the middle of the ingredients in the bowl. Add 8 eggs and the milk and scramble together. Once eggs are broken up mix in the ingredients in the bowl.

Spoon mixture into greased muffin cups. Sprinkle with parmesaen cheese. Bake in oven until eggs are set and cheese on top is lightly browned about 20 minutes, but you really have to watch them.