Step 1/10
Preheat the oven to 180°C/350°F/gas 4 and line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper.
Step 2/10
Roughly chop the Mediterranean veg into small pieces. Trim and finely shred the leafy greens.
Step 3/10
Heat a pan large enough to hold all the vegetables on a medium heat with the oil.
Step 4/10
Cook the chopped veg until softened and golden, then stir through the leafy greens and cook for a few minutes more, or until wilted. Remove from the heat and leave to cool a little.
Step 5/10
Roughly chop the bread into small cubes and place into a large bowl.
Step 6/10
Whisk the eggs with the milk until combined. Pour half the egg mixture over the cubed bread, then grate in the cheese and give everything a good mix.
Step 7/10
Set aside for 10 minutes, or until the bread has absorbed all the egg.
Step 8/10
Stir the cooled veg through the eggy bread, season with a little sea salt and black pepper.
Step 9/10
Then divide the mixture between the prepared muffin cases, topping each one up with the remaining beaten egg.
Step 10/10
Bake for 25 minutes or until golden and set. Enjoy warm from the oven or at room temperature.