Heat oven to 425 degrees F.

In a skillet, add butter, soy sauce and mushrooms. Cook on medium high for 5 to 8 minutes or until liquid disappears and mushrooms are cooked and slightly browned. Remove mushrooms from the pan and set aside.

Wipe skillet clean with a paper towel. Add 1 to 2 teaspoons olive oil, onions and peppers to the skillet. Cook for 3 to 4 minutes or until onions and peppers start to soften. Add garlic and cook for another 2 minutes.

Add mushrooms and cooked vegetables along with the drained Tuttorosso diced tomatoes to a mixing bowl. Gently mix the ingredients.

Scoop or break apart goat cheese by the teaspoonful and add to a separate bowl.

Spray a 12-cup non-stick muffin tin generously with nonstick cooking spray. (Make sure not to miss any spots or the egg will adhere to the pan and it will be hard to clean.)

Add eggs to a measuring cup with a good pouring spout. Beat the eggs and add salt and pepper to taste.

Pour a thin layer of egg into to each cup in the muffin tin. Then, add a little bit of goat cheese into each cup.  Add the mushroom and vegetable filling in spoonfuls to the cups making sure to distribute the ingredients between all of the cups.

Scoop the remaining goat cheese on top of the vegetable mixture. Sprinkle the cheddar cheese on top of all of the cups.

Pour the remaining eggs into each muffin tin, be sure not to overfill.

Bake for 15 to 17 minutes at 425 degrees F or until eggs are cooked to your liking.

Place muffin tin on a cooking rack for at least 10 minutes before removing from the tin. You may need to use a butter knife to loosen the sides before removing them from the muffin tin.