Carrot Quiche Bites

I love a good make-ahead recipe, and these could stand in for a number of situations: breakfast, lunch, snack, side dish... Abby is a big fan of carrots, so I don't really need to "hide" them in foods - but the egg and cheese are the more predominant flavors here, so if you have a little veggie-hater, these might work for you!

Carrot Quiche Bites

Prep time: 10 minutes
Bake time: 20-25 minutes

1 cup finely grated carrots
2 eggs
1/4 cup milk
1 Tbsp sour cream
1/2 cup shredded cheddar cheese
salt and pepper

Preheat the oven to 350F. Spray a mini muffin tin with non-stick spray. Beat all ingredients together in a bowl until well combined, adding salt and pepper to taste. Spoon into mini muffin tin (I filled about 20 cups worth). Bake for 20-25 minutes, until the centers are set and the edges are starting to brown slightly.

I let these cool and then popped them in the fridge and served them cold - I sold them alternately as "nuggets" and as "muffins," but use whatever language will pique your child's interest! :-) My husband and I found them pretty addictive!