Eggy bread muffins

Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables. Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper. Roughly chop the Mediterranean veg into small pieces. Trim and finely shred the leafy greens. Heat a pan large enough to hold all the vegetables on a medium heat with the oil. 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. Roughly chop the bread into small cubes and place into a large bowl. 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. Set aside for 10 minutes, or until the bread has absorbed all the egg. Stir the cooled veg through the eggy bread, season with a little sea salt and black pepper, then divide the mixture between the prepared muffin cases, topping each one up with the remaining beaten egg. Bake for 25 minutes or until golden and set. Enjoy warm from the oven or at room temperature.