Products:

2 cans Compass Chicken in own juice
10 large eggs
80 ml cooking cream
1 red bell pepper
1 green bell pepper
100 g cheese – a mix of cheddar, mozzarella and Gouda
3 spring onions
A handful of fresh parsley
1 tbsp corn starch
Salt and pepper, to taste
A little butter or oil for greasing the muffin tin

How to make it:

1. Preheat the oven to 165°C.
2. Lightly grease a 12-cup muffin tin with a little butter or oil. If you’re using a silicone muffin mould, grease it as well.
3. In a large bowl, gently whisk the eggs, just until the whites and yolks are combined. Add the cream and whisk again.
4. Add the well-drained chicken, finely chopped peppers, spring onions, parsley, grated cheeses and corn starch. Season with salt and pepper. Gently mix everything together until evenly combined.
5. Divide the mixture between the muffin cups, filling each about ¾ full. Give the mixture a gentle stir between scoops, as the chicken, cheese and vegetables can settle at the bottom.
6. Bake at 165°C for about 22–27 minutes. Take the muffins out when the centre is set but they still look nice and juicy.
7. Leave the muffins in the tin for about 5 minutes, then carefully remove them.

Enjoy!