These easy breakfast bites are made by mixing beaten eggs with grated carrots and Kashar cheese, then baking the mixture in small molds. They can be served warm or cold, making them convenient for lunchboxes.
Whisk the eggs with the milk. Add the grated carrot, grated Kashar cheese, and salt, then mix well.
Divide the mixture among greased mini muffin cups, filling each about two-thirds full.
Bake in a preheated oven until the eggs are fully cooked and the tops are lightly colored.
Allergens: contains egg and dairy. Important: Grease the molds or use paper liners before baking to keep the bites from sticking. Store the bites in the refrigerator for up to 2 days. Serve cold or reheat until warm.
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