1. Cook pasta in a large saucepan of boiling water, following cooking times on packet. Drain and refresh in cold water.
  2. Combine pasta, bacon, corn, peas, capsicum/semi-dried tomatoes, carrot and half the cheese in a large bowl.
  3. Line the muffin tins with paper cases and spoon the mixture into muffin papers.
  4. Whisk together the eggs, milk and paprika or herbs in a jug and pour over pasta mix evenly into each ‘muffin’. Sprinkle with remaining cheese. Top each with a halved cherry tomato.
  5. Bake in a moderate oven, 180°C, until golden brown, about 15-20 mins. Cool in tin for 10 mins and then turn onto a cooling rack.

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