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
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 large eggs
- 1/8 teaspoon garlic salt
- 1 can (16.3 ounces) large refrigerated flaky biscuits
- 1/2 cup shredded Colby-Monterey Jack cheese
Reviews
Easy to make. I tripled the filling to make double the cups. Definitely make sure to use.a muffin tin not a cupcake tin. Also, bump up the amount of cheese - you'll be glad you did.
Amazing! I used half and half instead of milk and a larger (6-muffin size) muffin tin and they turned out perfect.
Hash browns are not cubed. O'briens are but also have bell peppers.
These were ok. I thought they were a little dry and would have liked more "filling" and less bisuit.
Love these! The second time I made them I tripled the recipe and split the biscuits in two. I like to use spicy sausage. Great to freeze for a quick breakfast. So good!
Great I used home made biscuits and cut my own potato
My daughter made these for a brunch potluck recently. Made three chioices (ham, bacon, sausage) and put them in slow cookers on low to keep warm. Amazing! I've looked through the comments and don't see if anyone has tried freezing these yet, and how long they would keep. Maybe will try this myself and come back.
I love having something in the freezer that we can grab, warm up and eat on the go. These are perfect for that on the go breakfast or add to an brunch menu!
I did not care for this. Taste is okay,but not really a good to go idea.
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