Preheat the oven to 400 degrees Fahrenheit. Line 12 muffin pans with cupcake liners. I love these parchment baking liners because nothing sticks to them. They are amazing. Whenever I see them, I stock up, because they aren't sold in all stores. These are the only cupcake liners I use for everything, cupcakes, muffins and these egg muffins too. Then I don't have to scrub my muffin pan, which is a real pain.

Cook the bacon on the stovetop or in the oven until crisp and golden brown. I prefer to cook bacon in the oven.

Crumble the bacon or cut it up into small pieces.

In a large bowl, grate the potatoes on the large holes of a box grater. You can also use frozen hash browns instead; it works just as well. I usually weigh the potatoes and use a bit more than a pound, since it will be less when you peel them and all, so you want approximately 1 pound of the potatoes when they are peeled and grated.

In a large bowl, combine the potatoes, bacon, grated cheese, green onions, parsley and 1/4-1/3 teaspoon of salt and ground black pepper each. You can also add some of your other favorite seasonings, such as dry thyme, rosemary, garlic, or any combination of dry herb seasonings. Mix to combine.

In another large bowl, whisk the eggs until they are evenly mixed and then pour in the milk and season with another 1/2 teaspoon salt and 1/4 teaspoon ground black pepper and mix to combine.

You can do the next step 2 different ways; they both work just as well. You can either scoop out the potatoes mixture into the prepared muffin tip and then pour in the egg mixture on top (a large liquid measuring cup works really well for thior mix the potatoes mixture with the eggs and then portion out the potato and egg mixture into the muffin pan. Sprinkle with extra grated cheese on top, if you'd like.

Bake the egg muffins in the preheated oven for about 20 minutes, until the eggs are completely cooked through and golden brown.