Preheat oven to 375°F.

In a large saucepan, cook the bacon over medium heat, stirring often, until golden brown. Remove from the pan with a slotted spoon and place on paper towels to drain off excess fat.

Drain off the fat in the saucepan until there is only about 1 tablespoon left. Add the onions and lightly season with salt. Cook, stirring often, for about 5 minutes, or until the onions turn translucent and soften. Add the garlic and cook until fragrant ~ about 30 seconds. Sprinkle the flour over the top and mix to thoroughly saturate. Slowly add in the milk, stirring constantly, until combined. Return the bacon to the pan. Add the cayenne and nutmeg and stir to combine. Season as desired with salt and pepper.

Add the grated potatoes and cubed cheese and stir to thoroughly combine. Remove from the heat.

Lightly season an 12 cup muffin pan with nonstick spray. Scoop the potato mixture into each cup, filling until it mounds above the rim. Bake for 25 minutes, or until browned on top. Use a knife or fork to loosen each nest from the muffin cup. Serve immediately.

Enjoy!