Sausage Breakfast Cups
 Source Pillsbury Recipe Added: 1/25/2013
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Heat oven to 375°F. In 10-inch skillet, cook sausage over medium heat, stirring 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 tsp of the pepper. Remove from heat; set aside. In small bowl, beat eggs, half-and-half, parsley flakes, garlic salt and remaining 1/4 tsp pepper with wire whisk until well blended; set aside.
In another 10-inch skillet, melt 1/2 Tbsp 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 Tbsp butter into potatoes. Pour egg mixture over potatoes; cook, folding potatoes into egg mixture, just until firm and moist. Remove from heat; set aside. 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). 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. |
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