Breakfast Biscuit Cups Recipe
Breakfast Biscuit Cups Recipe photo by Taste of Home

Breakfast Biscuit Cups Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake at 375° for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan. Yield: 8 servings.
Originally published as Breakfast Biscuit Cups in Simple & Delicious August/September 2011, p43

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.

Reviews for Breakfast Biscuit Cups

AVERAGE RATING
   (40)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 10, 2014

I've made theses often for my daughter, she loves them. I've made them with bacon, ham and sausage before, sometimes all three. I use refrigerated hash browns instead of frozen.Very good...There also good for freezing and taking out the next morning for a quick breakfast for kids. Thanks for sharing

MY REVIEW
Reviewed Jul. 12, 2014

I guess I'm dumber than a box of rocks because in all my years I didn't know there is a difference between a muffin pan and a cupcake pan, I've always thought it was interchangeable.

The recipe sounds delicious and easy to make. I will be trying it.

MY REVIEW
Reviewed Jun. 3, 2014

These look like they were baked in a MUFFIN tin not a CUPCAKE tin. Big difference. In any event, stop the whining and thank the good Lord you have the means available to you to have this kind of food.

MY REVIEW
Reviewed Jun. 2, 2014

I use cresent rolls, easier to make a cup and I add more eggs. I vary using diced ham, cooked bacon or crumbled sausage, add chopped red pepper, green onion and a tsp of dijon mustard to egg mixture and milk and save a step by not making gravy. do not overcooke the egg mixture it will finishing cooking in the oven. Yummy breakfast !

MY REVIEW
Reviewed Jun. 2, 2014

I think these would be better if you tried the Bisquick biscuit recipe with them and just poured it in they actually have a recipe like that's on their site

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