Melt butter in a frypan, add bacon and cook for 4-5 minutes before adding spring onions and cooking for a further 2 minutes. Remove from heat and add milk.
Place flour in a large bowl. Add egg, Edgell Diced Capsicum, Edgell Corn Kernels and cheese. Gradually add milk mixture stirring until combined, season to taste.
Spoon mixture evenly into 12 x 1/3 cup capacity paper lined muffin pans (see tip). Evenly divide Leggo's Pesto on top of each muffin and place 2 slices of tomato on each muffin, pressing in slightly. Sprinkle with parmesan cheese.
Bake in a preheated oven at 200°C for 20-22 minutes or until cooked and golden. Serve warm.