Preheat oven to 375°F (190°C). Spray a Non-Stick 12-Cup Regular Muffin Pan extremely well with cooking spray. Spray the base of the cavities and sides, then run your finger over the sides so that every inch is liberally coated with spray or you will be chiseling off stuck food; set pan aside.

In a large bowl, add carrots, peppers, peas, and corn, then toss to combine.

Loosely pile about 3 tablespoons of the vegetable mixture into each muffin cavity, filling each to about 2/3 to 3/4 full; equally distribute the filling mixture among cavities until gone; set pan aside.

In a 2-cup glass measuring cup (for easy pouring), crack the eggs and lightly beat with a whisk.

Add salt and pepper to taste, and whisk to combine with the eggs.

Pour about 2-3 tablespoons of the egg mixture into each cavity, equally distributing among them. The cavities will be about 3/4 full after being topped off with egg.

Top each cup with a generous pinch of shredded cheese, about 1 tablespoon each.

Bake for about 18 to 20 minutes, or until muffins are set, cooked through, and lightly golden. They will puff in the oven, but sink upon cooling.

Allow muffins to cool in the pan on top of a wire rack for about 10 minutes before removing. You will likely need to rim each cavity with a small knife to help dislodge the muffins. It's often easiest to rim with a knife and then ‘pop’ the muffin out using a small spoon.