I make these little cups for a variety of events. Folks love how simple and tasty they are.
—DEBRA CARLSON COLUMBUS JUNCTION, IA
PREP: 30 MIN. • BAKE: 20 MIN. • MAKES: 8 SERVINGS
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
1. In a skillet, cook the sausage over medium heat until it is 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 for 2 minutes or until thickened. Remove from the heat and set aside.
2. In another skillet over medium heat, cook potatoes in butter until tender. Whisk eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until mixture is almost set.
3. Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese.
4. Bake at 375° for 18-22 minutes or until golden brown. 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 one frozen biscuit cup on high for 50-60 seconds or until heated through.