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Breakfast Biscuit cups Recipe

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This recipe for Breakfast Biscuit cups, by , is from The Blaschke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Blaschke

Category:
Category:

Ingredients:  
Ingredients:  
1/3 lb pork sausage
1Tbsp flour
1/8 tsp salt
1/2 tsp pepper, divided
3/4 c plus 1Tbsp milk, divided
1/2 c frozen hash brown potatoes, thawed
1Tbsp butter
2 large eggs
1/8 tsp garlic salt
1 can-16.3 oz - large refrigerated flakey biscuits
1/2 c shredded Colby- Monterey Jack cheese

Directions:
Directions:
Preheat oven to 375.
In a large skillet, cook sausage until no longer pink, drain. Stir in the flour, salt, 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 heat and set aside.
In another skillet, over medium heat, cook potatoes in butter until tinder. Whisk eggs, garlic salt and remaining pepper and milk; add to skillet. Cook and stir until almost set.
Press each biscuit onto the bottom and up the sides of 8 ungraded muffin cups. Spoon the egg mixture, half the cheese and sausage into the cups. Sprinkle with remaining cheese.
Bake for 18-22 minutes or until golden brown. Cool 5 minutes before removing from the pan.

Freeze option:
Freeze cooled biscuit cups in a freezer container, separating layers with wax paper. To use, microwave one frozen biscuit on high for 59-60 seconds or until heated through.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes plus cooking time

 

 

 

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