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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

8 ServingsPrep: 30 min. Bake: 20 min.

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.

2 of 2

Breakfast Biscuit Cups (continued)

Directions (continued)

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.

Nutrition 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.