SAUSAGE BREAKFAST CUPS (PILLSBURY)

Sausage Breakfast Cups (Pillsbury) image

Provided by Silka Clark

Time 1h25m

Number Of Ingredients 12

1/3 lb pork sausage
1 Tbsp flour
3/4 c milk
1/8 tsp salt
1/2 tsp pepper
2 eggs
1 Tbsp half and half (or milk)
1/2 tsp dried parsley flakes
1/8 tsp garlic salt
1 Tbsp butter
1/2 c frozen hashbrowns
1 pkg refrigerated biscuits (i use grands buttermilk)

Steps:

1. Sausage Step: 1. Heat oven to 375. In a 10 inch skillet cook sausage over medium heat until browned. 2. Remove sausage to drain on paper towel, but leave drippings in pan. 3. Add flour to pan plus a little butter if needed to make a paste. Cook the paste until golden. 4. Gradually wisk in the milk, then add the salt and 1/4 tsp. of pepper. 5. Turn heat to low, and wisk until thickened. 6. Add back the sausage to the gravy and set aside.
2. Egg/Potato Step: 1. In a small bowl beat eggs, half and half, parsley flakes, garlic salt, and remaining 1/4 tsp pepper with a wisk until blended. 2. In another 10 inch skillet, melt 1/2 TBSP butter over medium high. 3. stir in potatoes, and cook about 5 minutes or until starting to brown. 4. Reduce heat to medium low, stir in remaining 1/2 TBSP butter into the potatoes. 5. Pour egg mixture over potatoes, and cook, folding eggs into potatoes until just firm. 6. Remove from heat and set aside.
3. Assemble: 1. Using a cupcake pan, press one biscuit into the bottom and up the sides of 8 of the cups. 2. Spoon potato/egg mixture into the bottom of each cup. 3. Spoon sausage and gravy mixture on top of potato/eggs to fill each cup to the very top. 4. Add shredded cheddar cheese to the top of each cup if desired. 5. Bake 17-22 minutes or until edges of biscuits are deep golden brown. 6. Serve with additional gravy if desired.