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
1In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; 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 until thickened, about 2 minutes. Remove from heat and set aside.
2In another large skillet over medium heat, cook potatoes in butter until tender. Whisk together the eggs, garlic salt, and remaining milk and pepper; add to skillet. Cook and stir until almost set.
3Press biscuits onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and the sausage into cups; sprinkle with remaining cheese.
4Bake at 375° until golden brown, 18 to 22 minutes. Cool 5 minutes before removing from pan.
Prize Winning Recipe
Total Time
Prep: 30 Min. Bake: 20 Min.
The first time I made these cups, my husband and his assistant coach came into the kitchen right as I pulled the pan from the oven. They devoured the biscuits!
Nutrition Facts
1 biscuit cup: 303 calories, 18g fat (6g saturated fat), 72mg cholesterol, 774mg sodium, 26g carbohydrate (7g sugars, 1g fiber), 9g protein.