Hashbrown Casserole Cups
Ingredients:
4 cups frozen hashbrowns, thawed
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup melted butter
1/4 cup chopped green onions
1/4 cup cooked bacon, crumbled (optional)
1/2 tsp garlic powder
Salt and pepper to taste
Nonstick cooking spray
Directions:
Preheat Oven: Preheat your oven to 375°F (190°C). Spray a muffin tin generously with nonstick cooking spray.
Mix Ingredients: In a large bowl, combine the thawed hashbrowns, shredded cheddar cheese, sour cream, melted butter, chopped green onions, crumbled bacon (if using), garlic powder, salt, and pepper. Mix well until everything is evenly distributed.
Scoop into Muffin Tin: Using a spoon, scoop the hashbrown mixture into each muffin cup, pressing down slightly to compact it.
Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the hashbrown cups are golden brown and crispy around the edges.
Cool and Serve: Allow the casserole cups to cool in the muffin tin for a few minutes before carefully removing them. Serve warm.
Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins
Kcal: Approx. 150 per cup | Servings: 12
