Make Ahead Brunch Cup Recipe 455 Food
MAKE-AHEAD BRUNCH CUP RECIPE - (4.5/5)
Provided by jms551psu
Number Of Ingredients 6
Steps:
- 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 a heaping teaspoon of Cheddar cheese soup on top of the 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.
MAKE AHEAD BRUNCH CUPS
This recipe is from Kraft foods. I made them for a family brunch, and they got good comments.
Provided by Beth Kjeldgaard
Categories Breakfast
Number Of Ingredients 6
Steps:
- 1. 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. Can refrigerate 8 hours or overnight. If going to cook right away, bake at 350 degrees for about 15 minutes to melt cheese. If serving the next day, bake at 350 degrees for about 30 minutes or until heated through and cheese is melted.
MAKE-AHEAD BRUNCH CUPS
Combine brunch essentials overnight, including hash browns, eggs, cheddar cheese and bacon, for tasty brunch bites baked to perfection the next morning.
Provided by Jessica Walker
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 240, Carbohydrate 16 g, Cholesterol 210 mg, Fat 1 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g
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