Preheat oven to 180C. Line each cup of a 12-hole muffin tin with baking paper unless using a silicone muffin tray.
Divide the capsicum evenly among each muffin hole.
Beat the eggs well in a large bowl. Add the chopped chives. Pour the egg mixture into the muffin holes. Add a teaspoon of cheese to each muffin hole.
Bake for 12-15 minutes, until golden brown and cooked through.
Serve with chopped fresh parsley, salt and pepper
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