Make-Ahead Brunch Cups

Name: Make-Ahead Brunch Cups
Prep time: 30 min
Total time: 1 min
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)

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www.bettycrocker.com

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Prep Time: 30 minutes

Total: 1 hours

Servings: 12

Author : Jessica Walker

Ingredients

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1 bag (30 oz) frozen country-style shredded hash brown potatoes3/4 cup condensed Cheddar cheese soup (from 10 3/4-oz can)12 eggs2 tablespoons butter3/4 cup cooked real bacon pieces (from a jar or package)1 1/2 cups shredded Cheddar cheese (6 oz)

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Instructions

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Step 1

Spray 24 regular-size muffin cups with cooking spray. Cook potatoes on stovetop as directed on bag.

Step 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.

Step 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.

Step 4

At serving time, heat oven to 350°F. Bake about 30 minutes or until thoroughly heated and cheese is melted.