Ingredients: |
Ingredients: ⅓ lb. pork sausage
1 tbsp. Pillsbury BEST® all-purpose flour
¾ cup milk
⅛ tsp. salt
½ tsp. coarse ground black pepper
2 eggs
1 tbsp. half and half
½ tsp. dried parsley flakes
⅛ tsp. garlic salt
1 tbsp. butter
½ cup frozen southern-style cubed hash-brown potatoes (32 oz. bag)
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
Fresh parsley, if desired
Shredded cheddar cheese, if desired
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Directions: |
Directions:
1. Heat oven 375°F. In 10-inch nonstick skillet, cook sausage over medium heat, stirring frequently, 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 ¼ tsp. of the pepper. Remove from heat; set aside.
2. In small bowl, beat eggs, half-and-half, parsley flakes, garlic salt and remaining ¼ tsp. pepper with wire whisk until well blended; set aside.
3. In another 10-inch nonstick skillet, melt ½ tbs. of the 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 in remaining ½ tbs. butter into potatoes. Pour egg mixture over potatoes; cook, folding potatoes into egg mixture, just until firm and moist. Remove from heat; set aside.
4. Separate dough into 8 biscuits; place each biscuit in ungreased 2-3/4 X 1-¼-inch muffin cup. Firmly press dough in bottom and up side of each cup, forming ½-inch rim. Spoon potato mixture evenly into dough-lined cups. Spoon sausage mixture evenly over the potato mixture (cups will be very full)
5. Bake 17-22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes. Remove from muffin cups. Sprinkle with shredded cheese if desired.
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This recipe for Sausage Breakfast Cups is from