Cheese, Vegetable And Egg Muffins - cooking recipe

Ingredients

1 1/2 cups carrots, shredded
1/2 cup bell pepper, diced
1/2 cup onion, diced
8 large eggs
12 tablespoons cheddar cheese, shredded

Preparation

Preheat oven to 375 degrees.
Spray a non-stick muffin pan liberally with cooking spray.
In a large bowl, add carrots, bell pepper, and onions. Stir to combine.
Loosely pile about 3 tablespoons of the veg mixture into each muffin cavity. (About 2/3 full).
Beat the eggs in a mixing bowl. Add salt and pepper to taste. Whisk to combine.
Pour about 3 tablespoons of egg into each cavity, equally distributing among all 12.
Top each cup with 1 tablespoon of the shredded cheese.
Bake for about 20 minutes, or until muffins are set.
Allow muffins to cool in the pan for about 10 minutes.
Run a knife around the edge of each muffin, and remove.
Enjoy!