The first time I made these cups, my husband and his assistant
coach came into the kitchen as I pulled the pan from the oven. They devoured the
tempting biscuits!
DEBRA CARLSON COLUMBUS JUNCTION, IA
PREP: 30 MIN. BAKE: 20 MIN. MAKES: 8
SERVINGS
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
1 In a large skillet, cook the sausage
over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon of 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 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.
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