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Mini Hashbrown Casseroles

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These perfect on-the-go mini breakfast casseroles are a sure way to get your kids up and out the door.

Ingredients

Scale

Hashbrown Crust:

  • 1 1/2 lb Frozen Hash Browns
  • 1/2 teaspoon Salt
  • Pinch black pepper

Hashbrown Filling:

  • 2 lbs Frozen Hash Browns
  • 1/2 cup Butter, melted
  • 1 (10 1/4 ounce) can Cream of Chicken Soup
  • 1 pint Sour Cream
  • 1/2 cup Onion, peeled and chopped
  • 2 cups Sharp Cheddar Cheese, grated
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper

Instructions

Hashbrown Crust:

  1. Preheat oven to 425°F. Lightly grease a 24-muffin-tin cups.
  2. Gently toss potatoes with salt and pepper in a bowl. Place about 1 heaping tablespoon of potato mixture into each muffin cup and press against bottom and up sides, allowing some mixture to extend above rim. (Do not spread mixture too thin or holes will form while baking.)
  3. Bake potato nests until edges are dark golden, about 25 minutes

Hashbrown Filling:

  1. Change oven setting to 350°F.
  2. In a large bowl, combine all ingredients and stir together. Spread evenly in prepared pan.
  3. Bake for 45 minutes until top is golden brown.

Find it online: http://thatssoyummy.com/recipes/mini-hashbrown-casseroles/