Method:

Preheat the oven to 180C.
Prepare a muffin tray by spraying the B-well Canola Baking Spray.
Grate the potatoes into a large bowl and add the melted butter, flour, garlic powder and season with salt and pepper. Gently combine the mixture until ingredients are evenly distributed.
Sauté bacon in the pan until golden, add the masala paste and sauté until crisp.
Scoop a heaped tablespoon of the potato mixture into each muffin cavity and press to create a cup.
Add in a few pieces of bacon in each cup, followed by cheese.
Whisk the eggs in jug until combined and pour into the cups. Bake in the oven until golden brown, about 15 minutes.
Allow to cool slightly before removing from the tin, top with mayo and fresh chives.