Sausage Breakfast Cups

• bulk sausage↗1⁄3 cup
• all-purpose flour↗1 tablespoon
• milk↗3⁄4 cup
• salt↗1⁄8 teaspoon
• fresh coarse ground black pepper↗1⁄2 teaspoon
• eggs↗2
• half-and-half↗1 tablespoon
• dried parsley flakes↗1⁄2 teaspoon
• garlic salt1⁄8 teaspoon
• butter or 1 tablespoon margarine↗1 tablespoon
• frozen southern-style cubed hash brown↗1⁄2 cup
• pillsbury grands homestyle refrigerated biscuits↗1 can

  (16 1/3 ounce)

• fresh parsley, if desired↗

Step-by-step instructions

1. 1

   Heat oven to 375*.

2. 2

   In 10" nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked.

3. 3

   Drain, return sausage to skillet. Stir flour into sausage.

4. 4

   Over medium heat, gradually add milk, cooking and stirring until bubbly and thickened. Stir in salt and 1/4 tsp of pepper,.

5. 5

   Remove from heat, set aside.

6. 6

   In small bowl, beat eggs, half and half, parsley flakes, garlic salt and remaining 1/4 tsp of pepper with wire whisk until well blended, set aside.

7. 7

   In another 10" nonstick skillet, melt 1/2 tbls of the butter over medium-high heat. Stir in potatoes. Cook about 5 minutes, stirring frequently, until lightly browned and almost fork-tender.

8. 8

   Reduce heat to medium-low, stir remaining 1/2 tbls butter into potatoes.

9. 9

   Pour egg mixture over potatoes, cook, folding potatoes into egg mixture, just until firm and moist.

10. 10

    Remove from heat and set aside.

11. 11

    Seperate dough into 8 biscuits, place each biscuit in ungreased 2 3/4x1 1/4" muffin cup. Firmly press dough in bottom and up side of each cup, formimg a 1/2" rim.

12. 12

    Spoon potatoe mixture evenly into dough lined cups.

13. 13

    Spoon sausage mixture evenly over potato mixture( cups will be very full)

14. 14

    Bake at 375* for 17-22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes, remove from muffin cups, if desired, garnish each with fresh parsley.