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Breakfast Biscuit Cups Recipe

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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

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Breakfast Biscuit Cups Recipe

Prep: 30 min. Bake: 20 min.

Yield: 8 Servings

30 20 50

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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Reviews for Breakfast Biscuit Cups (14)

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Breakfast Biscuit Cups

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Reviewed on Feb. 20, 2012 by krysatl

This is a Great recipe. It does take alittle time to assemble, but very much worth the effort. I made 2 batches so there is many fast breakfasts to come. They do reheat perfectly.

Reviewed on Jan. 28, 2012 by danielleylee

We made these on a family vacation. Now my husband is requesting them for his birthday breakfast. So definitely a keeper.

Reviewed on Dec. 26, 2011 by cbrault

These were phenomenal! I accidentally got the buttermilk instead of flaky biscuits, and used the Jimmy Dean roll sausage and shredded cheddar. They had tons of flavor. This is definitely going into my recipe box. And, I made them the day before--they reheated great in the microwave for about a minute.

Reviewed on Oct. 22, 2011 by Bentlysmom16

Very good. The only thing my husband would have liked more of is the gravy. Which isn't hard to do. Will definately be making this again!!!

Reviewed on Sep. 26, 2011 by jlsrjms

I make these on Sunday and then pop them in the microwave at work all week. Surprisingly filling but not at all heavy! I use turkey sausage and reduced fat biscuits and a little garlic salt in the egg/ potato mix.

Reviewed on Sep. 24, 2011 by TexasRose53

This was wonderful. Just starting to get cool here in east texas so it was a great way to start fall.

Reviewed on Sep. 22, 2011 by pickleone

I made these the first time without the recipe in front of me and left out all the milk and flour. They were still very good, but will try it again using all of the recipe.

Reviewed on Sep. 19, 2011 by holdosh01

These are excellent. Made exactly as directed. My kids asked me to make 2 batches next time. Oh, and they reheated in microwave really well!

Reviewed on Sep. 13, 2011 by ninjya

This was tasty! It is perfect size for children and elderly people. Since it takes 1/3 sausage I just go ahead and triple the recipe and made more. I take them to elderly people who do not get to eat much breakfast, and they love them!

Reviewed on Sep. 13, 2011 by ninjya

This was really good! They are also just the right size for kids and elderly people. Since it uses 1/3 of the sausage, I just tripble the recipe and make more. Enjoy!

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