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Make-Ahead Brunch Cups

  • Prep 30 min
  • Total 60 min
  • Servings 12

Combine brunch essentials overnight, including hash browns, eggs, cheddar cheese and bacon, for tasty brunch bites baked to perfection the next morning. ...MORE+ LESS-

Jessica Walker Jessica Walker
March 7, 2013

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)

Steps

Hide Images
  • 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.

Expert Tips

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
210mg
71%
Sodium
410mg
17%
Potassium
105mg
3%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
4%
Sugars
0g
Protein
12g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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