muffin cup make ahead cheese potatoes
Ingredients For muffin cup make ahead cheese potatoes
omg so good
How To Make muffin cup make ahead cheese potatoes
11 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)
21 Spray 24 regular-size muffin cups with cooking spray. Cook potatoes on stovetop as directed on bag. 2 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. 3 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. 4 At serving time, heat oven to 350°F. Bake about 30 minutes or until thoroughly heated and cheese is
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