Preheat oven to 400 degrees F.

Boil potatoes in large pot until just tender. Remove from the potatoes from the boiling water.

Using a small cup or other tool that is round and slightly smaller than the muffin tin, press down into the potato until you have created a cup shape. If needed, use your hands to help shape the potato if it sticks to your smashing tool.

While the potatoes are in the oven, cook the bacon. Once done, crumble and set aside.

To make the scrambled eggs, whisk the eggs and milk together in a bowl. Add a drizzle of oil or pat of butter to a medium skillet. Add eggs and cook over medium heat, stirring frequently, until the eggs are set. Season the eggs with salt and pepper to taste.

When the potatoes are out of the oven, add a sprinkle of cheddar cheese to the bottom of each potato cup. Divide the scrambled eggs into the 8 potato cups. Sprinkle with remaining cheese. Top with the cooked bacon pieces.

Place the potato eggs back into the oven and bake for 3-5 more minutes, or until the cheese is melted. Remove from the oven and let cool enough to handle the smashed potato cups. Carefully remove each potato cup. Top with chives and a dollop of sour cream and enjoy immediately!