Make Ahead Brunch Cups

Recipe Rating:
 2 Ratings
Serves: 12 (2 cups each)

Ingredients

1 pkg frozen shredded hashbrowns (30-oz bag)
3/4 c cheddar cheese soup
12 eggs
2 Tbsp butter
3/4 c bacon bits (use packaged or otherwise)
1-1/2 c shredded cheddar cheese

The Cook

Beth Kjeldgaard Recipe
Lightly Salted
Tekamah, NE (pop. 1,736)
Beth_Kjeldgaard
Member Since Jul 2012
Beth's notes for this recipe:
This recipe is from Kraft foods. I made them for a family brunch, and they got good comments.
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Directions

1
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. 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.
Comments

1 comment

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user susan simons imbossmare - Jul 4, 2012
These sound great.

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