Sausage Breakfast Cups

We kicked off Huber's Holiday Week with a breakfast. I had initially decided to make a quiche, but decided to throw in Sausage Breakfast Cups, which I've been wanting to try out for a while.

Sausage Breakfast Cups

Ingredients

• 1/3 lb bulk pork sausage
• 1 tablespoon Pillsbury BEST® all-purpose flour
• 3/4 cup milk
• 1/8 teaspoon salt
• 1/2 teaspoon coarse ground black pepper
• 2 LAND O LAKES® Eggs
• 1 tablespoon half-and-half
• 1/2 teaspoon dried parsley flakes
• 1/8 teaspoon California-style garlic salt or garlic salt
• 1 tablespoon LAND O LAKES® Butter
• 1/2 cup frozen southern-style cubed hash-brown potatoes (from 32-oz bag)
• 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
• Fresh parsley, if desired

Steps

1. Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked. Drain; return sausage to skillet. Stir flour into sausage. Over medium heat, gradually add milk, cooking and stirring until bubbly and thickened. Stir in salt and 1/4 teaspoon of the pepper. Remove from heat; set aside.
2. In small bowl, beat eggs, half-and-half, parsley flakes, garlic salt and remaining 1/4 teaspoon pepper with wire whisk until well blended; set aside.
3. In another 10-inch nonstick skillet, melt 1/2 tablespoon of the butter over medium-high heat. Stir in potatoes. Cook about 5 minutes, stirring frequently, until lightly browned and almost fork-tender. Reduce heat to medium-low; stir remaining 1/2 tablespoon butter into potatoes. Pour egg mixture over potatoes; cook, folding potatoes into egg mixture, just until firm and moist. Remove from heat; set aside.
4. Separate dough into 8 biscuits; place each biscuit in ungreased 2 3/4x1 1/4-inch muffin cup. Firmly press dough in bottom and up side of each cup, forming 1/2-inch rim. Spoon potato mixture evenly into dough-lined cups. Spoon sausage mixture evenly over potato mixture (cups will be very full).
5. Bake 17 to 22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes. Remove from muffin cups. If desired, garnish each with fresh parsley.

I thought these turned out really well. They were super easy, and in order to get the ingredients, there was enough excess to make it again.