Sausage Breakfast Cups
"Had these at my daughter's house and had to have the recipe!! Yummy!!"
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1⁄3 cup bulk sausage
- 1 tablespoon all-purpose flour
- 3⁄4 cup milk
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 2 eggs
- 1 tablespoon half-and-half
- 1⁄2 teaspoon dried parsley flakes
- 1⁄8 teaspoon garlic salt
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄2 cup frozen southern-style cubed hash brown
- 1 (16 1/3 ounce) can pillsbury grands homestyle refrigerted refrigerated buttermilk biscuits
- fresh parsley, if desired
directions
- Heat oven to 375*.
- In 10" 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 tsp of pepper,.
- Remove from heat, set aside.
- In small bowl, beat eggs, half and half, parsley flakes, garlic salt and remaining 1/4 tsp of pepper with wire whisk until well blended, set aside.
- In another 10" nonstick skillet, melt 1/2 tbls 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 tbls butter into potatoes.
- Pour egg mixture over potatoes, cook, folding potatoes into egg mixture, just until firm and moist.
- Remove from heat and set aside.
- Seperate dough into 8 biscuits, place each biscuit in ungreased 2 3/4x1 1/4" muffin cup. Firmly press dough in bottom and up side of each cup, formimg a 1/2" rim.
- Spoon potatoe mixture evenly into dough lined cups.
- Spoon sausage mixture evenly over potato mixture( cups will be very full)
- Bake at 375* for 17-22 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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Reviews
-
these are great! I tripled the recipe, and then froze them in baggies so that everyone could just microwave one and go. I used skim milk instead of 1/2 and 1/2. And added a bit of cheese, since DD#2 likes cheese with her eggs. These could easily be made using ham or bacon, and also with EggBeaters for those watching cholesterol. And I think that in the interests of time, next time, I would just scramble everything together, and put it into the cups. This recipe has a lot of possibilities (maybe a bit of spinach to make Eggs Florentine? Chorizo and green chilies?) and it's a definite "keeper"
RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
