Mini Ham, Egg & Veg Cups

Preheat the oven to 180 (fan). Spray oil into each section of the silicone mould. In a bowl with the beaten egg, add a good dash of milk, season with parsley, salt and pepper. Mix together.

Line each muffin mould with a slice of wafer thin ham. Cover any little gaps with extra torn off pieces. Try not to overlap the ham over the top too much as it'll burn when baking.

Add a couple of little pieces of spring onion, pepper and tomato into each mould opening. Carefully spoon in the egg mixture into each hold of the mould until it reaches the top rim.

If there's any remaining pieces of veg place them into the holes on top of the egg mixture. Bake on a tray in the oven for 20-25 minutes until the egg is cooked through. Check on them every 10 mins to ensure they're not catching. Remove from the oven and leave to cool for a few minutes before using a small spoon to gently turn them out of the mould.