Crispy Shredded Potato & Egg Breakfast Muffins

Prepare the Oven and Tin: Preheat your oven to 200°C (400°F). Generously grease a 12-cup muffin tin with butter or non-stick spray to ensure the potatoes don’t stick.
Squeeze the Potatoes: After grating the potatoes, place them in a clean kitchen towel or fine mesh strainer and squeeze out as much liquid as possible. This is the secret to getting them crispy rather than soggy.
Mix the Base: In a large bowl, whisk together the 2 eggs, milk, melted butter, salt, and pepper.
Combine Ingredients: Stir the grated potatoes, crumbled bacon, shredded cheddar, and Parmesan into the egg mixture. Gradually fold in the flour and baking powder until everything is evenly coated.
Fill the Muffin Tin: Divide the mixture evenly among the 12 muffin cups. Press down slightly so they are packed firmly.
Bake: Place in the oven and bake for 25–30 minutes, or until the tops are golden brown and the edges look crispy.
Garnish and Serve: Let them cool in the pan for 5 minutes before removing. Sprinkle with fresh chives or green onions if desired.

High Protein Version: You can swap the all-purpose flour for almond flour or oat flour for a different texture.
Vegetarian Option: Replace the bacon with sautéed mushrooms or diced bell peppers for a fresh twist.
Make Ahead: These freeze beautifully! Just wrap them individually and pop them in the microwave for 45 seconds on busy mornings.