Instructions
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Preheat the oven: Preheat to 375°F (190°C). Generously grease a standard 12-cup muffin tin with non-stick cooking spray or butter. These tend to stick, so greasing well is highly recommended!
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Prep the vegetables: If using fresh shredded potatoes or the optional zucchini, place them in a clean kitchen towel and squeeze out as much liquid as possible. This ensures the muffins stay firm and don’t become soggy.
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Whisk the eggs: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until smooth and well combined.
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Combine the mixture: Fold the shredded potatoes, chopped green onions, cheddar cheese, mozzarella, and zucchini into the egg mixture until everything is evenly coated.
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Fill the muffin cups: Spoon the mixture evenly into the prepared muffin tin, filling each cup almost to the top. Gently press down so the mixture is compact.
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Add the topping: Sprinkle a small pinch of extra cheddar cheese on top of each cup to achieve that crispy, golden-brown crust shown in the picture.
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Bake: Bake for 20 to 25 minutes, or until the tops are golden brown, the cheese is melted, and the center is completely set.
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Cool and serve: Let the muffins cool in the tin for about 5 to 10 minutes. This helps them hold their shape. Carefully run a knife around the edges to remove them, garnish with a final sprinkle of fresh green onions, and serve warm.
Storage Tip: These store very well in the refrigerator for up to 4 days and can be quickly reheated in the microwave for a fast morning meal!
