1/3 lb pork sausage
1/8 tsp salt
1/2 tsp pepper, divided
3/4 c plus 1Tbsp milk, divided
1/2 c frozen hash brown potatoes, thawed
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
Preheat oven to 375º.
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 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.