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Breakfast Biscuit Cups

Total Time

Prep: 30 min. Bake: 20 min.

Makes

8 servings

The first time I made these biscuit cups, my husband and his assistant basketball coach came in as I was pulling them out of the oven. They loved them! —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; 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 the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.
  3. One at a time, 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.
    Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit cup on high until heated through, 50-60 seconds.

Test Kitchen Tips
  • Shredded hash browns would work just fine.
  • A touch of maple syrup added to the sausage (or poured over the top) makes for an addictive sweet and savory treat.
  • Nutrition Facts

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