• Place a large baking tray (big enough that your muffin tin sits easily inside of it) in the oven and pour in enough water to cover the bottom of the tray. Preheat the oven to 350℉.
  

Make the Breakfast Potatoes

• Heat a medium skillet over medium heat. Once hot, add 2 tbsp of canola oil and swirl in the pan a few times to allow it to get hot. Carefully add the diced potatoes and toss thoroughly to coat in the oil.
• Spread the potatoes into an even layer. Season well with salt, pepper, 1 tsp of the garlic powder and the paprika. Toss well to combine. Re-spread the potatoes into an even layer and allow to cook undisturbed for 6-7 minutes. Toss again.
• Add the onion and bell pepper to the potatoes, toss to combine. Continue cooking for another 6-7 minutes, tossing occasionally or until potatoes are tender. Remove from heat. Distribute the potatoes evenly into the bottom of your muffin tin. Distribute the diced ham on top of the potatoes and then distribute the cheese.

Make the Frittata Egg Base

• In a large bowl, combine 10 eggs, 1/2 cup of crème fraîche and the remaining 1 tsp of garlic powder. Season well with salt and pepper. Whisk thoroughly to combine. If using a stand mixer, use the whisk attachment and whisk at medium-high speed for about 45 seconds. Mixture should be loose but frothy.
  
• Transfer your egg mixture to a container with a pouring spout (a Pyrex glass measuring cup works great) and slowly pour the egg mixture into each muffin cup, allowing it to work down through the filling ingredients and filling it just barely below the rim of the cup. You should have just enough for all 12 muffin cups.
  

Bake the Frittata Bites

• Open the oven and carefully slide the rack out a little so you can place the muffin tin in the water bath. Be careful not to touch the water as it will be very hot. Bake for 15 minutes. Checking through the oven window to see if they have puffed up. Try not to open the door yet. If your frittata bites still look wet, give it another 3 minutes. The bites are done when they puff up like muffins, look slightly dry on top and feel just barely firm to the touch (enough to bounce back when poked with a finger).
• To remove the muffin tray safely: Gently pull the oven rack toward you so that it is about halfway out of the oven. Using a fork, gently lift one handle edge of the muffin tin out of the water and turn it toward you enough that you can get your oven mitt under it. Grab a second oven mitt to help you lift the tin all the way out.

  It's a good idea to let the water in the baking tray cool before trying to remove the tray from the oven.
• Let the frittata bites rest for a minute or two before removing. Allow them to cool completely before refrigerating or freezing.