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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Sausage Breakfast Cups Recipe

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This recipe for Sausage Breakfast Cups is from The Warner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375°F. 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 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.
Number Of Servings:
Number Of Servings:
8 cups
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
This was one of our southern brunch discoveries!

 

 

 

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