Cheesy Potato Egg Muffins

Step 2: Prepare the Potato Base
Grate the potatoes and squeeze out excess moisture using a clean kitchen towel or paper towels.
Season the grated potatoes with a pinch of salt, pepper, and garlic powder.
Step 3: Whisk the Egg Mixture
In a large bowl, whisk together the eggs, milk, paprika, and a pinch of salt and pepper.
Stir in the shredded cheddar cheese, green onions, and bacon bits (if using).
Step 4: Assemble the Muffins
Divide the grated potatoes evenly into the prepared muffin cups, pressing them lightly to form a base.
Pour the egg mixture over the potato base, filling each cup about three-quarters full.
Step 5: Bake
Bake in the preheated oven for 20–25 minutes, or until the muffins are set and lightly golden on top.
Step 6: Cool and Serve
Allow the muffins to cool for a few minutes in the tin before removing.
Serve warm, garnished with extra green onions or a dollop of sour cream, if desired.