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Breakfast Biscuit Cups

 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 King Arthur Unbleached 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

2 of 2

Breakfast Biscuit Cups (continued)

Directions (continued)

  • 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.
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.