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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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! âDebra Carlson, Columbus Junction, Iowa Ingredients:
1/3 pound bulk pork sausage |
1 tablespoon king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half of the cheese and sausage into cups; sprinkle with remaining cheese.
4. Bake at 375° for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan. Yield: 8 servings.
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