- 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
Preparation time 30mins
Cooking time 60mins
Adapted from bettycrocker.com
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.