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Make-Ahead Brunch Cups

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Jessica Walker
Updated Mar 7, 2013
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Combine brunch essentials overnight, including hash browns, eggs, cheddar cheese and bacon, for tasty brunch bites baked to perfection the next morning.

Make-Ahead Brunch Cups

  • Prep Time 30 min
  • Total 60 min
  • Servings 12
  • Ingredients 6
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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)

Instructions

  • 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.

Nutrition

240 Calories
14g Total Fat
12g Protein
16g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
130
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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