Breakfast Biscuit Cups

Name: Breakfast Biscuit Cups
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 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 large eggs; 1/8 teaspoon garlic salt; 1 can (16.3 ounces) large refrigerated flaky biscuits; 1/2 cup shredded Colby-Monterey Jack cheese

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

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 the cheese, and sausage into cups; sprinkle with remaining cheese.
Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit cups 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.

Test Kitchen Tips

Shredded hash browns would work just fine.

A touch of maple syrup added to the sausage (or poured over the top) makes for an addictive sweet and savory treat.

Nutrition Facts

1 biscuit cup: 303 calories, 18g fat (6g saturated fat), 72mg cholesterol, 774mg sodium, 26g carbohydrate (7g sugars, 1g fiber), 9g protein.

Originally published as Breakfast Biscuits in Simple & Delicious August/September 2011

Reviews

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Average Rating:

CYNTHIA

Jun 25, 2018

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.
rena 55

Jul 17, 2016

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!
twiggans

Jan 21, 2016

I did not care for this. Taste is okay,but not really a good to go idea.
Summy

Oct 16, 2015

I can't wait to make this recipe! I love biscuit cups (I've made Farmhouse Barbecue Biscuits on this website many, many times). The biscuits ARE hard to press into the cups, but if you just slightly roll them out (press into flats with your fingers or a pastry roller) they are easier to place into the cups. And, with this particular recipe, I might even drizzle a little maple syrup over the finished product. Yum! :)
Bonito

Sep 19, 2015

These are awesome and a real meal in one - very good
themusebrews

Aug 29, 2015

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!
NH2576

Aug 20, 2015

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!
nemeneme

Aug 11, 2015

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.
TamiRae

Aug 10, 2015

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)
Laurieee1

Feb 18, 2015

What is the difference between a muffin and cupcake pan? Is it the size?