100-Calorie Cheese, Vegetable and Egg Muffins (gluten-free)

about 1 1/2 cups shredded carrots (from about 4 medium peeled and trimmed carrots; do it yourself as opposed to buying bagged shredded carrots which I find to be too big, coarse, and tough due to the preservatives added)

small diced orange bell peppers

frozen peas (I didn’t thaw)

frozen corn (I didn’t thaw)

large eggs

salt and pepper,

about 12 tablespoons shredded cheese, divided (I used Mozzarella)