Make Ahead Brunch Cups Recipes

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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

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 CHEESY EGG CUPS RECIPE BY TASTY



Make-ahead Cheesy Egg Cups Recipe by Tasty image

Here's what you need: frozen hash brown, shredded cheddar cheese, salt, pepper, oil, eggs, bacon, salt, pepper

Provided by Hannah Williams

Categories     Sides

Time 30m

Yield 12 servings

Number Of Ingredients 9

15 oz frozen hash brown, thawed
1 ½ cups shredded cheddar cheese
1 teaspoon salt
½ teaspoon pepper
1 tablespoon oil
8 eggs
3 slices bacon, cooked, crumbled
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 425°F/220°C.
  • In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
  • Bake for 15-20 minutes, until golden brown.
  • In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
  • Bake 15 minutes. Freeze up to 1 month.
  • Enjoy!

Nutrition Facts : Calories 206 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 8 grams, Sugar 0 grams

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



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

Provided by jms551psu

Number Of Ingredients 6

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.

EGG BREAKFAST CUPS RECIPE BY TASTY



Egg Breakfast Cups Recipe by Tasty image

Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese

Provided by Joey Firoben

Categories     Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 10

5 eggs
salt, to taste
pepper, to taste
spinach, chopped
tomato, diced
onion, diced fine
1 bell pepper, diced fine
1 head broccoli, cut into small florets
parmesan cheese
cheddar cheese

Steps:

  • Preheat oven to 350°F (180°C).
  • In a measuring cup, beat the eggs until smooth. Set aside.
  • In a greased muffin tin, place your desired combination of fillings into each muffin cup.
  • Season each cup with salt and pepper.
  • Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
  • Bake for 20 minutes, until set.
  • Enjoy!

Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams

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