Make Ahead Brunch Cup Recipe 455

MAKE-AHEAD BRUNCH CUPS

Make-Ahead Brunch Cups image

Combine brunch essentials overnight, including hash browns, eggs, cheddar cheese and bacon, for tasty brunch bites baked to perfection the next morning.

Provided by Jessica Walker

Categories Breakfast

Time 1h

Yield 12

Number Of Ingredients 6

Ingredients

1 bag (30 oz) frozen country-style shredded hash brown potatoes
3/4 cup condensed Cheddar cheese soup (from 10 3/4-oz can)
12 eggs
2 tablespoons butter
3/4 cup cooked real bacon pieces (from a jar or package)
1 1/2 cups shredded Cheddar cheese (6 oz)

Steps:

Spray 24 regular-size muffin cups with cooking spray. Cook potatoes on stovetop as directed on bag.
Spoon potatoes evenly into muffin cups, about 2 tablespoons each; press down into cups. Spoon heaping teaspoon soup on top of potatoes in each cup.
In large bowl, beat eggs until well blended. In 10-inch skillet, melt butter over medium heat. Add eggs; cook and stir until scrambled and set. Spoon eggs evenly over soup in cups. Sprinkle each with about 1/2 tablespoon bacon and 1 tablespoon cheese. Refrigerate 8 hours or overnight.
At serving time, heat oven to 350°F. Bake about 30 minutes or until thoroughly heated and cheese is melted.

Nutrition Facts : Calories 240, Carbohydrate 16 g, Cholesterol 210 mg, Fat 1 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g

MAKE-AHEAD BRUNCH CUP RECIPE - (4.5/5)

Make-Ahead Brunch Cup Recipe - (4.5/5) image

Provided by jms551psu

Number Of Ingredients 6

Ingredients

1 (30-ounce) bag hash brown potatoes, frozen country-style, shredded
3/4 cup (from 10 3/4 ounce can) condensed Cheddar cheese soup
12 eggs
2 tablespoons butter
3/4 cup cooked real bacon pieces, from a jar or package
1 1/2 cups Cheddar cheese, shredded

Steps:

Spray 24 regular-size muffin cups with cooking spray. Cook potatoes on stovetop as directed on bag. Spoon potatoes evenly into muffin cups, about 2 tablespoons each; press down into cups. Spoon a heaping teaspoon of Cheddar cheese soup on top of the potatoes in each cup. In large bowl, beat eggs until well blended. In 10-inch skillet, melt butter over medium heat. Add eggs; cook and stir until scrambled and set. Spoon eggs evenly over soup in cups. Sprinkle each with about 1/2 tablespoon bacon and 1 tablespoon cheese. Refrigerate 8 hours or overnight. At serving time, heat oven to 350°F. Bake about 30 minutes or until thoroughly heated and cheese is melted.

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