Preheat your oven to 400°F (200°C). Lightly grease or spray a 12-cup muffin tin with oil to prevent sticking.

Grate the potatoes and use a clean kitchen towel or paper towels to press out as much moisture as you can.

Heat olive oil in a skillet over medium heat. Add the chopped onions and sauté for 3 minutes until softened and translucent. Toss in the minced garlic and cook for another minute before adding your sausage or ground meat. Brown the meat, breaking it up with a spatula as it cooks.

Once the meat is cooked through, sprinkle in the paprika, thyme, bouillon powder, and a pinch of salt. Adjust the seasonings as needed, and add cayenne pepper for a kick! Stir everything together.

Toss in the diced bell peppers and cook for 2 more minutes. Remove the skillet from the heat and let the mixture cool slightly.

In a large bowl, whisk together the eggs and milk until smooth. Season with a little more salt.

Fold the grated potatoes and veggie-meat mix into the beaten eggs. Stir until it’s all evenly combined.

Spoon the mixture into the prepared muffin tin, filling each cup almost to the top. Don’t worry if it looks full – they’ll bake up just fine!

Pop the tin into your preheated oven and bake for 20-25 minutes, or until the frittatas are golden brown on top and the eggs are set.

Let the frittata muffins cool for a few minutes in the tin before gently removing them. Serve them up warm or store for a delicious grab-and-go breakfast!