Eggs - Make-Ahead Brunch Cup

Photo by Bill C.
Adapted from bettycrocker.com

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

Ingredients

  • 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

Directions

1 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 melted.

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