Breakfast Biscuit Cups

Ingredients

• 1/3 pound bulk pork sausage
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon pepper, divided
• 3/4 cup plus 1 tablespoon 2% milk, divided
• 1/2 cup frozen cubed hash brown potatoes, thawed
• 1 tablespoon butter
• 2 large eggs
• 1/8 teaspoon garlic salt
• 1 can (16.3 ounces) large refrigerated flaky biscuits
• 1/2 cup shredded Colby-Monterey Jack cheese

Directions

• 1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
• 2. In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.
• 3. Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese.
• 4. Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan.
  Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit cup on high for 50-60 seconds or until heated through.

ORIGINAL RECIPE