Sausage and Egg Biscuit Cups Recipe
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This breakfast if all rolled up into one hand-held muffin. With meat, egg, cheese and potatoes it will even work on the run.
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1 package large refrigerated buttermilk biscuits
1/2 pound pork sausage
1 tablespoon flour
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 tablespoon milk
1/2 teaspoon parsley flakes
1/8 teaspoon garlic salt
1 tablespoon butter
1/2 cup hashbrown potatoes
1/2 cup cheddar cheese, shredded
Preheat oven to 375 degrees F.
Place each biscuit in and ungreased muffin cup. Firmly press dough in bottom and up side of each cup.
In large skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked. Drain.
Reduce heat to medium. Stir flour into sausage. Add milk, salt and pepper, stirring constantly until bubbly and thickened. Remove from heat and set aside.
In small bowl, beat eggs, tablespoon milk, parsley flakes and garlic salt; whisk until well blended
In another large skillet, melt half of the butter over medium-high heat. Stir in potatoes. Cook about 5 minutes, stirring frequently, until lightly browned and almost fork-tender.
Reduce heat to medium-low; stir remaining butter into potatoes. Pour egg mixture over potatoes; cook until eggs are firm and moist. Remove from heat.
Spoon potato mixture evenly into dough-lined muffin tins. Spoon sausage mixture evenly over potato mixture (cups will be very full).
Bake 14 minutes. Top each muffin with shredded cheese and cook until edges of biscuits are deep golden brown and cheese is melted, about 5 more minutes. Remove from muffin cups.
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