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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
  • 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 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 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.

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.

    Reviews

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    Average Rating:
    • melgray13
      Sep 28, 2020

      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.

    • Lauren
      Apr 19, 2020

      Amazing! I used half and half instead of milk and a larger (6-muffin size) muffin tin and they turned out perfect.

    • James
      Sep 8, 2019

      Hash browns are not cubed. O'briens are but also have bell peppers.

    • mrscessna
      Jan 28, 2019

      These were ok. I thought they were a little dry and would have liked more "filling" and less bisuit.

    • robbiejackson
      Jan 20, 2019

      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!

    • Laura
      Jan 10, 2019

      Great I used home made biscuits and cut my own potato

    • 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.

    • debpenns
      Oct 18, 2015

      No comment left