 | | Directions |
- Preheat oven to 375 degrees F.
- Place each biscuit in and ungreased muffin cup. Firmly press dough in bottom and up side of each cup.
- In large skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked. Drain.
- Reduce heat to medium. Stir flour into sausage. Add milk, salt and pepper, stirring constantly until bubbly and thickened. Remove from heat and set aside.
- In small bowl, beat eggs, tablespoon milk, parsley flakes and garlic salt; whisk until well blended
- In another large skillet, melt half 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 butter into potatoes. Pour egg mixture over potatoes; cook until eggs are firm and moist. Remove from heat.
- Spoon potato mixture evenly into dough-lined muffin tins. Spoon sausage mixture evenly over potato mixture (cups will be very full).
- Bake 14 minutes. Top each muffin with shredded cheese and cook until edges of biscuits are deep golden brown and cheese is melted, about 5 more minutes. Remove from muffin cups.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 5
|  | | Ingredients | | - | | 1 package large refrigerated buttermilk biscuits |
| - | | 1/2 pound pork sausage |
| - | | 1 tablespoon flour |
| - | | 3/4 cup milk |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon coarse ground black pepper |
| - | | 3 eggs |
| - | | 1 tablespoon milk |
| - | | 1/2 teaspoon parsley flakes |
| - | | 1/8 teaspoon garlic salt |
| - | | 1 tablespoon butter |
| - | | 1/2 cup hashbrown potatoes |
| - | | 1/2 cup cheddar cheese, shredded |
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