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Breakfast Biscuit Cups Recipe

Breakfast Biscuit Cups Recipe photo by Taste of Home

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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

Breakfast Biscuit Cups

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Reviewed on May. 09, 2013 by glduke

I make this all the time. It freezes well and tastes just as good later.

Reviewed on Jan. 30, 2013 by mkgjohnson

These are great, especially if you need to get out the door in a hurry in the morning. I tripled the recipe and froze the extra cups. They tasted great after warming in the microwave. I would suggest shredded hashbrowns instead of cubed.

Reviewed on Jan. 13, 2013 by beemom4

I doubled this recipe but next time I will triple it because my family loved it so much.

Reviewed on Dec. 26, 2012 by mbieri

I made these 5 days before Christmas, and then froze them. Christmas day we microwaved them. They were a huge hit. It is now a Christmas morning must have for breakfast, and if you make it in advance, there is no cooking to do in the morning you want to serve them.

Reviewed on Nov. 12, 2012 by horsey_mom

Wonderful recipe! Reheats well too!

Reviewed on Oct. 26, 2012 by gpselle

Wonderful recipe. I take the biscuits and pull them apart into two. There was a little to much biscuit for my family. I also added some sausage gravy I had left over. My family loved them.

Reviewed on Oct. 22, 2012 by lalg

This was a great after school snack for my son!

Reviewed on Aug. 03, 2012 by gpselle

Very good recipe but second time around I changed a few things. The bisquits were to thick so I separated one into two and added more gravy. Perfect my husband said! This is a staple now.

Reviewed on Aug. 02, 2012 by scrapo

Good! And I doubled the recipe so we would have some for quick breakfast or lunch in the freezer. Used lean turkey sausage and also added some diced onion & peppers to the potatoes. Also made biscuits for Bisquick.

Reviewed on Aug. 01, 2012 by scrapo

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