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Make-Ahead Brunch Cups

Make-Ahead Brunch Cups
Need a gluten free main course? Make-Ahead Brunch Cups could be an excellent recipe to try. This recipe serves 12. One portion of this dish contains around 14g of protein, 17g of fat, and a total of 291 calories. Head to the store and pick up butter, condensed cheddar cheese soup, real bacon pieces, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

1
Spray 24 regular-size muffin cups with cooking spray. Cook potatoes on stovetop as directed on bag.
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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.
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SoupSoup
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3
In large bowl, beat eggs until well blended. In 10-inch skillet, melt butter over medium heat.
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4
Add eggs; cook and stir until scrambled and set. Spoon eggs evenly over soup in cups.
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5
Sprinkle each with about 1/2 tablespoon bacon and 1 tablespoon cheese. Refrigerate 8 hours or overnight.
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6
At serving time, heat oven to 350F.
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7
Bake about 30 minutes or until thoroughly heated and cheese is melted.
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DifficultyHard
Ready In1 h
Servings12
Health Score3
Gluten Free
DietsGluten Free
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