Wash and dice all the vegetables you are using. Peel the carrots and dice them as well if using.

Preheat your oven to 350°F (175°C).

Grease a mini muffin tin with cooking spray or line with mini muffin liners.

Prepare the egg mixture by taking a mixing bowl and cracking 6 eggs and whisking them together with the milk until well combined.

Season with salt and pepper to taste at this point.

Add vegetables and cheese by stirring in the shredded cheese and diced mixed vegetables into the egg mixture.

Ensure that the vegetables are evenly distributed throughout the mixture.

Fill the muffin tin by spooning the egg and vegetable mixture into the prepared mini muffin tin, filling each cup nearly to the top.

Bake the mini muffins by placing the muffin tin in the preheated oven for 15-20 minutes, or until the mini muffins are set and lightly golden on top.

You can check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they're ready.

Allow the mini muffins to cool in the tin for a few minutes before removing them to a wire rack to cool completely.

Once cooled, serve the veggie, egg, and cheese mini muffins as a tasty and nutritious snack or breakfast option for kids.