Wash any produce selected for the recipe, dice vegetables and set aside.
Crack eggs into a separate bowl.
Measure out 1/2 cup milk and 1/2 cup shredded cheese into separate measuring cups and pour them into the egg mixture. Whisk together eggs, milk and cheese untillthoroughly combined. Add salt and pepper (optional).
Spoon or pour mixture into mini muffin tins using spoon or pancake dispenser.
Add rainbow veggies (all mixed together or one veggie per muffin tin so each is a different color).
Sprinkle remaining cheese onto each mini muffin.
Bake for 10-15 minutes or until the eggs pull away from the sides of the muffin tin.
Cool and enjoy!
Notes
Store leftovers in the fridge for up to three days or freeze them in a freezer bag or air-tight container for up to three months.