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Breakfast Biscuit Cups
Nb persons: 8
Yield:
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| Breakfast Biscuit Cups Recipe Prep: 30 min. Bake: 20 min. Yield: 8 Servings 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 | eggs |
| 1/8 teaspoon | garlic salt |
| 1 can (16.3 ounces) | large refrigerated flaky biscuits |
| 1/2 cup | shredded Colby-Monterey Jack cheese |
Directions
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.
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 of the cheese and sausage into cups; sprinkle with remaining cheese.
Bake at 375° for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan. Serve immediately or allow to cool completely. Tightly wrap individual biscuit cups in foil; freeze for up to 3 months.
To use one frozen biscuit cup: Unwrap; microwave on high for 50-60 seconds or until heated through. Yield: 8 servings.
Nutritional Facts
1 biscuit cup equals 303 calories, 18 g fat (6 g saturated fat), 72 mg cholesterol, 774 mg sodium, 26 g carbohydrate, 1 g fiber, 9 g protein.
Originally published as Breakfast Biscuit Cups in Simple & Delicious August/September 2011, p43
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