We don’t fuss too much over breakfast on school days. My kids have their respective carb obsessions (cereal and toaster waffles) and I make a few chicken sausages and a fried egg to get some protein down. You can add meat or not, leave them plain if you have picky little people.

I’m not one to press certain equipment if I can help it, but you really need a silicone muffin tin for egg based muffiny things. Even if the pan is non-stick, they stick. Here is the one I have, not fancy at all, and you set it on a rimmed baking tray for baking. You don’t want to use liners it’s how we get the potatoes crisp.

If you don’t have or want a silicone muffin tray, I would suggest making this in a pie dish instead, and making more of a quiche looking situation. Timing should be similar, you may just need to add a few more minutes for the potatoes to get crisp on the bottom of the tin.