In a small bowl, mix together the milk and cornstarch using a fork until it is well combined.
In a medium bowl, add the eggs and milk texture, Whisk well.
Stir in the red bell pepper cubes, chopped scallions, dried chives, chopped parsley, salt, and La Vache qui rit triangle portions into cubes. Gently mix until all the ingredients are well combined.
Grease the interior of a nonstick muffin pan (7cm X 4cm) with butter and pour in the egg muffin batter.
Place the pan in a preheated oven at 180°C (350°F) and bake for 20 - 25 minutes, or until the eggs are cooked and have a light golden brown color at the top. Allow for it to cool down.
Use the tip of a knife to unmold the edges of the egg muffins to easily remove them from the pan.
Garnish the egg muffins with some chopped green scallions. Pack them with fruits for a delicious and nutritious lunchbox.
Once out from the oven, the muffins will initially be very puffy, but will sink a bit when they cool down.
Cut all the egg muffins ingredients into very small pieces. This will allow them to cool quickly.