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BRUNCH - PILLSBURY - SAUSAGE - Breakfast Biscuit Cups
Nb persons: 8
Yield:
Preparation time:
Total time:
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| 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 Eggland's Best 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. Yield: 8 servings.
© Taste of Home 2014
Recipe uploaded with Shop'NCook for iPhone.
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