Combine brunch essentials overnight, including hash browns, eggs, cheddar cheese and bacon, for tasty brunch bites baked to perfection the next morning.
bag (30 oz) frozen country-style shredded hash brown potatoes
cup condensed Cheddar cheese soup (from 10 3/4-oz can)
cup cooked real bacon pieces (from a jar or package)
cups shredded Cheddar cheese (6 oz)
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. Refrigerate 8 hours or overnight.
At serving time, heat oven to 350°F. Bake about 30 minutes or until thoroughly heated and cheese is melted.
You can substitute crumbled, cooked sausage for the bacon. Or make it meatless.
This can also be made in a 13x9-inch pan, using the same steps but not dividing the ingredients into the muffin cups.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.