Breakfast Biscuit Cups

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 8 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 1 frozen biscuit cup on high for 50-60 seconds or until heated through.