Make-Ahead Brunch Cups

Gluten Free
Popular
Health score
2%
Make-Ahead Brunch Cups
60 min.
12
227kcal

Suggestions


Looking for a delicious and convenient dish to impress your guests at your next brunch gathering? Look no further than these Make-Ahead Brunch Cups! Perfectly portioned and packed with flavor, these gluten-free cups are a delightful combination of crispy hash browns, fluffy scrambled eggs, savory bacon, and melted cheddar cheese. They are not only a feast for the eyes but also a satisfying main course that will keep everyone coming back for more.

What makes these brunch cups truly special is their make-ahead nature. You can prepare them the night before, allowing the flavors to meld beautifully while saving you time on the day of your event. Simply pop them in the oven when you're ready to serve, and in just 30 minutes, you'll have a warm, cheesy, and hearty dish that’s sure to be a hit. With only 227 calories per serving, they strike the perfect balance between indulgence and health, making them suitable for a variety of dietary preferences.

Whether you're hosting a casual lunch, a festive holiday brunch, or a cozy dinner with friends, these Make-Ahead Brunch Cups are versatile enough to fit any occasion. So gather your ingredients, roll up your sleeves, and get ready to create a dish that will leave your guests raving!

Ingredients

  • 30 oz hash browns shredded frozen country-style
  • 0.8 cup condensed cream of cheddar cheese soup (from)
  • 12  eggs 
  • tablespoons butter 
  • 0.8 cup oz. bacon into pieces cooked (from a jar or package)
  • oz cheddar cheese shredded

Equipment

  • bowl
  • frying pan
  • oven
  • stove
  • muffin liners

Directions

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

Nutrition Facts

Calories227kcal
Protein23.65%
Fat51.94%
Carbs24.41%

Properties

Glycemic Index
9
Glycemic Load
3.68
Inflammation Score
-3
Nutrition Score
8.3069565348003%

Nutrients percent of daily need

Calories:227.09kcal
11.35%
Fat:13.16g
20.25%
Saturated Fat:6.55g
40.93%
Carbohydrates:13.91g
4.64%
Net Carbohydrates:12.86g
4.67%
Sugar:0.34g
0.37%
Cholesterol:193.27mg
64.42%
Sodium:438.26mg
19.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.48g
26.96%
Selenium:17.76µg
25.36%
Phosphorus:185.91mg
18.59%
Vitamin B2:0.27mg
16.14%
Calcium:134.98mg
13.5%
Vitamin B5:0.96mg
9.65%
Vitamin A:469.17IU
9.38%
Vitamin B12:0.55µg
9.1%
Potassium:309.21mg
8.83%
Iron:1.49mg
8.27%
Zinc:1.24mg
8.26%
Vitamin B6:0.15mg
7.32%
Vitamin C:5.81mg
7.04%
Folate:26.56µg
6.64%
Vitamin D:0.96µg
6.43%
Vitamin B3:1.22mg
6.1%
Vitamin B1:0.09mg
6.04%
Manganese:0.12mg
5.86%
Copper:0.11mg
5.33%
Magnesium:16.95mg
4.24%
Fiber:1.05g
4.22%
Vitamin E:0.62mg
4.15%