1. Preheat oven to 180C. Line 6 Texas muffin moulds with paper cases.
2. Whisk eggs, milk and flour in a medium bowl. Season with salt and white pepper. Add one of the fillings and spoon into prepared muffin cases.
3. Bake for 20-25 minutes or until puffed and cooked through. Transfer to a wire rack to cool.
4. Serve or wrap cold muffins in plastic wrap. Place wrapped muffins into clip lock bags or airtight containers and place in freezer for up to 2 months.

Cherry tomatoes, fetta & chives filling
Add chopped tomatoes, fetta and chives to egg mixture. Season with salt and pepper.

Cheese and veg
Add broccolini, carrot and peas to a saucepan of boiling water. Cook for 2 minutes or until just tender. Drain and rinse under cold water. Drain well and add to egg mixture with cheese. Season with salt and pepper.

Zucchini, corn & mozzarella
Grate zucchini and using your hands, squeeze as much liquid as possible from zucchini. Add zucchini, corn and mozzarella to egg mixture.