Breakfast Biscuit Cups

Total Time Prep: 30 min. Bake: 20 min.
Yield 8 servings
Contest Winner
Test Kitchen Approved
The first time I made these cups, my husband and his assistant coach came into the kitchen right as I pulled the pan from the oven. They devoured the biscuits! —Debra Carlson, Columbus Junction, Iowa

Ingredients

  • 1/3 pound bulk pork sausage
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 3/4 cup plus 1 tablespoon 2% milk, divided
  • 1/2 cup frozen cubed hash brown potatoes, thawed
  • 1 tablespoon butter
  • 2 large eggs
  • 1/8 teaspoon garlic salt
  • 1 can (16.3 ounces) large refrigerated flaky biscuits
  • 1/2 cup shredded Colby-Monterey Jack cheese

Directions

  1. In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat and set aside.
  2. In another large skillet over medium heat, cook potatoes in butter until tender. Whisk together the eggs, garlic salt, and remaining milk and pepper; add to skillet. Cook and stir until almost set.
  3. Press biscuits onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and the sausage into cups; sprinkle with remaining cheese.
  4. Bake at 375° until golden brown, 18-22 minutes. Cool 5 minutes before removing from pan.

Nutrition Facts

1 biscuit cup: 303 calories, 18g fat (6g saturated fat), 72mg cholesterol, 774mg sodium, 26g carbohydrate (7g sugars, 1g fiber), 9g protein.

The first time I made these cups, my husband and his assistant coach came into the kitchen right as I pulled the pan from the oven. They devoured the biscuits! —Debra Carlson, Columbus Junction, Iowa
Recipe Creator

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