Sausage and Egg Biscuit Cups Recipe

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
  • 3 eggs
  • 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
20 mins
20 mins
40 mins
  • 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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