Friday, October 26, 2012

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Cooking (Photo credit: omarbercor)

Breakfast Biscuits


  • 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 eggs
  • 1/8 teaspoon garlic salt
  • 1 can (16.3 ounces) large refrigerated flaky biscuits
  • 1/2 cup shredded Colby-Monterey Jack cheese


  • 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
  • for 2 minutes or until thickened. Remove from the heat and set
  • aside.

  • 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.

  • Press each biscuit onto the bottom and up the sides of eight
  • ungreased muffin cups. Spoon the egg mixture, half of the cheese and
  • sausage into cups; sprinkle with remaining cheese.

  • Bake at 375° for 18-22 minutes or until golden brown. Cool for 5
  • minutes before removing from pan. Serve immediately or allow to cool
  • completely. Tightly wrap individual biscuit cups in foil; freeze for
  • up to 3 months.

  • To use one frozen biscuit cup: Unwrap; microwave on high for 50-60
  • seconds or until heated through. Yield: 8 servings. 
The Old Guy
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