1. Preheat the oven to 180℃.
2. Prepare vegetables and mix all of them together in a large bowl.
3. Add the cheese and eggs and mix it with the vegetables until its well combined. 
4. Spoon into a silicone finger mould.
5. Bake for 15 minutes or until they are cooked through. 

These can be stored in an airtight container in the fridge up to three days or frozen for up to three months. To reheat from frozen pop in the microwave for 30-60 seconds or until cooked through. These will also defrost on their own by lunchtime if put into a lunchbox frozen in the morning.