Sausage Breakfast Cups | Prep Time: 25 min ; Start to Finish: 55 min | | Makes: 8 servings Get a whole breakfast--eggs, potatoes and sausage--in every bite of these biscuit cups. |
| | 1/3 | lb. bulk pork sausage | | 1 | tablespoon all-purpose flour | | 3/4 | cup milk | | 1/8 | teaspoon salt | | 1/2 | teaspoon coarse ground black pepper | | 2 | eggs | | 1 | tablespoon half-and-half | | 1/2 | teaspoon dried parsley flakes | | 1/8 | teaspoon California-style garlic salt or garlic salt | | 1 | tablespoon butter or margarine | | 1/2 | cup frozen southern-style cubed hash-brown potatoes (from 32-oz. bag) | | 1 | (16.3-oz.) can Pillsbury® Grands!® Homestyle Refrigerated Buttermilk Biscuits | | Fresh parsley, if desired |
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| 1 . | Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked. Drain; return sausage to skillet. Stir flour into sausage. Over medium heat, gradually add milk, cooking and stirring until bubbly and thickened. Stir in salt and 1/4 teaspoon of the pepper. Remove from heat; set aside. | | 2 . | In small bowl, beat eggs, half-and-half, parsley flakes, garlic salt and remaining 1/4 teaspoon pepper with wire whisk until well blended; set aside. | | 3 . | In another 10-inch nonstick skillet, melt 1/2 tablespoon 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 1/2 tablespoon butter into potatoes. Pour egg mixture over potatoes; cook, folding potatoes into egg mixture, just until firm and moist. Remove from heat; set aside. | | 4 . | Separate dough into 8 biscuits; place each biscuit in ungreased 2 3/4x1 1/4-inch muffin cup. Firmly press dough in bottom and up side of each cup, forming 1/2-inch rim. Spoon potato mixture evenly into dough-lined cups. Spoon sausage mixture evenly over potato mixture (cups will be very full). | | 5 . | Bake at 375°F. for 17 to 22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes. Remove from muffin cups. If desired, garnish each with fresh parsley. |
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