Prep Time: 30 mins | Bake: 20 mins | Servings: 8
These bad boys are not only fun to make but they taste amazing! Biscuit cups stuffed with breakfast quintessential – a real treat to enjoy even on lunch and dinner.
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
How to make Breakfast Biscuit Cups
Step 1: Cook the sausage in a large skillet over medium heat or until no longer pink. Drain excess grease.
Step 2: Add in the flour followed by salt, and 1/4 tsp pepper. Stir until incorporated, slowly adding in 3/4 cup of milk. Bring to a boil and cook while stirring for about 2 minutes or until the mixture has thickened. Take the skillet out of the heat. Set aside.
Step 3: Cook the potatoes in butter in a separate large skillet over medium heat. Add in the eggs, garlic, salt, and the rest of the milk and pepper. Whisk and continue to cook until almost set.
Step 4: In the bottom of 8 ungreased muffin cups, press the biscuits individually on each cup up to the sides.
Step 5: Add the mixture on each cup followed by half of the cheese, and sausage. Sprinkle the tops with the rest of the cheese.
Step 6: Place inside the oven and bake for about 18 to 22 minutes at 375 degrees until golden brown.
Step 7: Remove from the oven and allow to cool for at least 5 minutes before taking the cups out of the pan.
Tips:
In a freezer container, freeze the cooled biscuit cups separating each layer with waxed paper.
To reheat, microwave for 50 to 60 seconds on high a frozen biscuit cup or until heated through.
In place of cubed hash browns, use shredded instead, and it’ll work perfectly.
For a savoury and addictive sweet treat, I highly recommend adding a touch of maple syrup or pour over the top of the sausage.
Nutrition Facts:
1 biscuit cup: 303 calories, 18g fat (6g saturated fat), 72mg cholesterol, 774mg sodium, 26g carbohydrate (7g sugars, 1g fibre), 9g protein.
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
Instructions
Step 1: Cook the sausage in a large skillet over medium heat or until no longer pink. Drain excess grease.
Step 2: Add in the flour followed by salt, and 1/4 tsp pepper. Stir until incorporated, slowly adding in 3/4 cup of milk. Bring to a boil and cook while stirring for about 2 minutes or until the mixture has thickened. Take the skillet out of the heat. Set aside.
Step 3: Cook the potatoes in butter in a separate large skillet over medium heat. Add in the eggs, garlic, salt, and the rest of the milk and pepper. Whisk and continue to cook until almost set.
Step 4: In the bottom of 8 ungreased muffin cups, press the biscuits individually on each cup up to the sides.
Step 5: Add the mixture on each cup followed by half of the cheese, and sausage. Sprinkle the tops with the rest of the cheese.
Step 6: Place inside the oven and bake for about 18 to 22 minutes at 375 degrees until golden brown.
Step 7: Remove from the oven and allow to cool for at least 5 minutes before taking the cups out of the pan.
Tips:
In a freezer container, freeze the cooled biscuit cups separating each layer with waxed paper.
To reheat, microwave for 50 to 60 seconds on high a frozen biscuit cup or until heated through.
In place of cubed hash browns, use shredded instead, and it'll work perfectly.
For a savoury and addictive sweet treat, I highly recommend adding a touch of maple syrup or pour over the top of the sausage.
