make ahead brunch cups

Name: Make Ahead Brunch Cups
Yield: 12
Ingredients: 1 package(s) frozen shredded hashbrowns (30-oz bag); 3/4 cup(s) cheddar cheese soup; 12 - eggs; 2 tablespoon(s) butter; 3/4 cup(s) bacon bits (use packaged or otherwise); 1-1/2 cup(s) shredded cheddar cheese

(2 RATINGS)

149 Pinches 1 Photo

Beth Kjeldgaard

Tekamah, NE

Updated on Jul 4, 2012

This recipe is from Kraft foods. I made them for a family brunch, and they got good comments.

Rate

prep time

cook time

method ---

yield 12 (2 cups each)

Ingredients

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

How To Make make ahead brunch cups

Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes