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Method
Make it happen
- 01
Heat oven to 180°C fan. Lightly oil six compartments of a non-stick muffin tin; set the tin on a baking tray.
- 02
Pat tomatoes dry and chop mozzarella into small pieces. Tear basil just before adding.
- 03
Whisk eggs, milk and pepper in a jug until just combined. Divide the vegetable or protein filling evenly between six muffin wells.
- 04
Pour egg mixture evenly over the fillings, leaving a little space at the top.
- 05
Bake 16–20 minutes until puffed and completely set in the centre. Rest 5 minutes before easing out with a silicone spatula.