Breakfast Biscuit Cups
The first time I made these biscuit cups, my husband and his assistant basketball coach came in as I was pulling them out of the oven. They loved them! —Debra Carlson, Columbus Junction, Iowa
Author: The Chef
Recipe type: Main dish
- ⅓ pound bulk pork sausage
- 1 tablespoon all-purpose flour
- ⅛ teaspoon salt
- ½ teaspoon pepper, divided
- ¾ cup plus 1 tablespoon 2% milk, divided
- ½ cup frozen cubed hash brown potatoes, thawed
- 1 tablespoon butter
- 2 large eggs
- ⅛ teaspoon garlic salt
- 1 can (16.3 ounces) large refrigerated flaky biscuits
- ½ cup shredded Colby-Monterey Jack cheese
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and ¼ teaspoon pepper until blended; gradually add ¾ cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
- 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.
- Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese.
- 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 one frozen biscuit cup on high for 50-60 seconds or until heated through.