A practical breakfast idea made by mixing beaten eggs with grated carrot and kashar cheese and baking them in small molds. These bite-sized egg cubes can be served both hot and cold, making them handy for lunchboxes too.
Whisk the eggs with the milk, then add the grated carrot, kaşar cheese and salt and mix well.
Divide the mixture among greased mini muffin molds, filling each two-thirds full.
Bake in a preheated oven until the egg cubes are fully cooked through and lightly colored on top.
Allergen: contains egg and dairy products. Important: be sure to grease the molds or use paper liners before putting them in the oven, otherwise the cubes may stick to the mold. The cubes can be kept in the fridge for 2 days, and can be served cold or warmed slightly.
If you add a few drops of milk to the mixture, the cubes get a softer, smoother texture and don't harden after coming out of the oven.
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