Make Ahead Brunch Cups Recipes

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

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.

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.

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.