Cannabis Infused Cheesy Broccoli Mushroom Pepper Scrambled Eggs

I love having a couple of eggs for breakfast and could probably keep the habit up for a few months because eggs are such a versatile food. Add a little cannabutter or cannaoil to the pan when sautéing the veggies and maybe even a little on a couple of slices of toast and you will have a restaurant quality breakfast with as much cannabis as your little heart desires.

Prep Time: 7 minutes

Cook Time: 10 minutes

Serves 2

Ingredients:

• 2 tablespoons cannabutter or cannaoil

• 1 teaspoon garlic, minced

• 1 teaspoon onion, minced

• 2 or 3 broccoli florets, roughly chopped into smaller than bite size pieces

• 2 mushrooms, sliced 2 tablespoons red peppers, diced

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 4 eggs

• 1/4 cup cannabis milk or substitute with milk of choice

• 2 cheddar cheese slices

Directions:

1. In a pan over medium low heat melt the cannabutter.

2. Add the garlic and onion. Cook for 3-4 minutes or until the mixture become fragrant.

3. Next, add the broccoli, mushrooms, and red peppers. Sauté for about 5 minutes or until the vegetables are tender.

4. In a medium bowl whisk the eggs and milk until well blended. Pour the egg mixture into the hot pan with the sautéed vegetables.

5. Once the eggs begin to bubble push the egg mixture around the pan with a spatula, allowing the cooked eggs to come together.

6. Once the eggs are close to the desired doneness remove from the heat and top with the sliced cheese. Place the lid on the pan and set aside until the cheese has completely melted.