What kind of adjustments would need to be made to cook this Torta Di Pasta in a muffin or mini muffin pan?

My family started making this recipe over 15 years ago and it's always a hit. We add sauteed onions and sometimes mushrooms or ground beef.

https://www.foodnetwork.com/recipes/giada-de-laurentiis/torta-di-pasta-recipe-1915027.amp

I've got a family brunch coming up and thought this would be great finger food if i made it in a muffin or mini muffin tin. Any thoughts what kind of adjustments I might make? Normally it's cooked in a pan then broiled or flipped and cooked on the other side.

Edit: Specifically, i think i am asking how long i might cook it so it's cooked safely or should I preheat the muffin pans? I'm happy for any other advice.

I appreciate the help, thank you so much!

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