Make-Ahead Brunch Cups
Jessica Walker
Updated Mar 7, 2013
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
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
-
Step1Spray 24 regular-size muffin cups with cooking spray. Cook potatoes on stovetop as directed on bag.
-
Step2Spoon potatoes evenly into muffin cups, about 2 tablespoons each; press down into cups. Spoon heaping teaspoon soup on top of potatoes in each cup.
-
Step3In 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.
-
Step4At 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
1Tips from the Betty Crocker Kitchens
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