Step 1  Preheat oven to 220°C.

Step 2  Cook onion and bacon in oil until soft, then set aside to cool.

Step 3 Place flour in a large bowl. In a separate bowl, combine eggs, milk and cooled onion and bacon. Season with salt and pepper then beat with a fork. Pour this into the bowl with the flour and stir until just combined. Add prepared potatoes, drained corn,  two-thirds of the grated cheese and spring onions or herbs.

Step 4  Spray a 12-cup metal muffin pan thoroughly with cooking spray and spoon mixture into cups (metal dishes will give the best results).

Step 5  Top with remaining grated cheese and cook at 220°C for 25-35 minutes. Let cool for 5 minutes before turning out or cutting. Serve café-style with a drizzle of sweet chilli sauce, tomato relish or chutney and a side salad.