Ingredients
- 2 medium potatoes (peeled and grated)
- 1 cup cooked bacon (crumbled)
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1/2 cup milk (or cream)
- 1/4 cup green onions (chopped, optional)
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- Cooking spray or butter (for greasing the muffin tin)
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin with cooking spray or butter.
Step 2: Prepare the Potatoes
- Grate the potatoes and squeeze out excess moisture using a clean kitchen towel or paper towels.
- Season the grated potatoes with salt, pepper, garlic powder, and smoked paprika. Mix well.
Step 3: Assemble the Muffin Cups
- Divide the grated potatoes evenly into the muffin tin cups, pressing them down to form a base.
- Sprinkle the crumbled bacon and shredded cheese over the potato layer.
- Add a sprinkle of green onions if using.
Step 4: Mix the Egg Mixture
- In a mixing bowl, whisk together the eggs and milk until fully combined.
- Season with a pinch of salt and pepper.
Step 5: Fill and Bake
- Pour the egg mixture over the potato, bacon, and cheese layers in each muffin cup, filling them about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the tops are golden brown.
Step 6: Cool and Serve
- Let the muffins cool in the tin for 5 minutes before removing them.
- Serve warm, or store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
