Make Ahead Brunch Cups
|Categories:||Breakfast, Breakfast Casseroles, Quick & Easy|
|Keywords:||eggs, Casserole, Brunch, hashbrowns|
|Serves:||12 (2 cups each)|
|1 pkg||frozen shredded hashbrowns (30-oz bag)|
|3/4 c||cheddar cheese soup|
|3/4 c||bacon bits (use packaged or otherwise)|
|1-1/2 c||shredded cheddar cheese|
Pinched by Jennifer_Squyres, and 78 more.
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DirectionsSpray 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. Can refrigerate 8 hours or overnight. If going to cook right away, bake at 350 degrees for about 15 minutes to melt cheese. If serving the next day, bake at 350 degrees for about 30 minutes or until heated through and cheese is melted.