Breakfast Biscuit Cups Recipe

Directions 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 the cheese, and sausage into cups; sprinkle with remaining cheese. Bake at 375degrees for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, microwave one frozen biscuit cup on high for 50-60 seconds or until heated through. Yield: 8 servings. Originally published as Breakfast Biscuit Cups in Simple & Delicious August/September 2011, p43 Nutritional Facts 1 biscuit cup equals 303 calories, 18 g fat (6 g saturated fat), 72 mg cholesterol, 774 mg sodium, 26 g carbohydrate, 1 g fiber, 9 g protein. Print Add to Recipe Box Email a Friend