- 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
- 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 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.
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, microwave one frozen biscuit cup on high for 50-60 seconds or until heated through. Yield: 8 servings.
Reviews for Breakfast Biscuit Cups
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"These are awesome and a real meal in one - very good"
"This was really good. I am going to try it again with home made biscuits and extra eggs with no potatoes. I left out the garlic and used chives instead. I also used chunked up sausage links since that was all I had on hand. I think I will try some with bacon and pepper jack cheese! I only gave it 4 stars because I am not a fan of canned biscuits:) Thanks for sharing!"
"Easy to put together. Very happy with results. Initially thought jumbo biscuits would be too large for regular muffin pan but it worked! I tripled the batch and did have some filling left over, but that's ok. Someone will get a "breakfast bowl" tomorrow with toast. ;) I doubt there will be any complaints. :)I used my non stick pampered chef individual square brownie pans. Wish I could share a picture. They look and smell heavenly!"
"Thanks BTinker for making my morning. I laughed so hard I had tears streaming down my face. I've been cooking and baking for the past 53 years and I must also be dumber then a box of rocks because to my knowledge a muffin tin and a cupcake tin are indeed the same thing. I can't wait to try these tasty sounding breakfast muffins, cupcakes. I think making them with either the refrigerated flaky biscuits or the crescent rolls would both work and taste just fine. I love the fact this recipe can be altered to suit any families taste and can see how much fun it would also be to let the kids help assemble them as well. Thanks for adding to my favorite recipes file."
"Has anyone ever made these in bulk and froze them to use for a few weeks or a months worth of breakfast's?! I'd love o do that as long as they'd still be good for that length of time...please advise! Thank you... :o)"