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<\/p>\nBreakfast Biscuit Cups<\/p>\n
<\/p>\n
1\/3 pound bulk pork sausage<\/p>\n
1 T. all-purpose flour<\/p>\n
1\/8 tsp. salt<\/p>\n
1\/2 tsp. pepper, divided<\/p>\n
3\/4 C. plus 1 T. 2% milk, divided<\/p>\n
1\/2 C. frozen cubed hash brown potatoes, thawed<\/p>\n
1 T. butter<\/p>\n
2 large eggs<\/p>\n
1\/8 tsp. garlic salt<\/p>\n
1 can (16.3 ounces) large refrigerated flaky biscuits<\/p>\n
1\/2 C. shredded Colby-Monterey Jack cheese<\/p>\n
<\/p>\n
In a large skillet, cook sausage over medium heat until no longer pink, drain. Stir in the flour, salt and 1\/4 tsp. pepper until blended; gradually add 3\/4 C. milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside. 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. Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups, sprinkle with remaining cheese. Bake at 375\u00b0 for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit C. in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit C. on high for 50-60 seconds or until heated through.<\/p>\n","protected":false},"excerpt":{"rendered":"
Breakfast Biscuit Cups 1\/3 pound bulk pork sausage 1 T. all-purpose flour 1\/8 tsp. salt 1\/2 tsp. pepper, divided 3\/4 C. plus 1 T. 2% milk, divided 1\/2 C. frozen cubed hash brown potatoes, thawed 1 T. butter 2 large eggs 1\/8 tsp. garlic salt 1 can (16.3 ounces) large refrigerated flaky biscuits 1\/2 C. shredded Colby-Monterey Jack cheese In a large skillet, cook sausage over medium heat until no longer pink, drain. Stir in the flour, salt and…<\/p>\n