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Sausage Breakfast Cups Recipe

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This recipe for Sausage Breakfast Cups, by , is from Patty's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Warner
Added: Tuesday, June 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/3 lb. bulk pork sausage
1 tbs all-purpose flour
3/4 c milk
1/8 tea salt
1/2 tea coarse ground black pepper
2 eggs
1 tbs half-and-half
1/2 tea dried parsley flakes
1/8 tea garlic salt
1 tbs butter or margarine
1/2 c frozen cubed hash-brown potatoes
1 (16.3-oz.) can Refrigerated Buttermilk Biscuits

Directions:
Directions:
1 . Heat oven to 375F. In skillet, cook sausage. Drain; return sausage to skillet. Stir flour into sausage. Over medium heat, gradually add milk, cooking until 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 tea 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 tbs 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 375F. 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.

Number Of Servings:
Number Of Servings:
8 cups
Preparation Time:
Preparation Time:
20 mins

 

 

 

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