Savory Sausage and Egg Biscuit Cups

Instructions

1. 1

   In a large skillet, cook the sausage over medium heat until no longer pink, breaking it into crumbles. Drain the excess fat. Stir in the flour, salt, and 1/4 teaspoon of pepper until well combined. Gradually add 3/4 cup of milk, bring to a boil, and cook until thickened, about 2 minutes. Remove from heat and set aside.

2. 2

   In another large skillet, cook the hash brown potatoes in butter over medium heat until tender. Whisk together the eggs, garlic salt, and the remaining milk and pepper. Add the egg mixture to the skillet and cook, stirring occasionally, until the eggs are almost set.

3. 3

   Press the biscuit dough into the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half of the cheese, and the sausage mixture into the biscuit cups. Sprinkle the remaining cheese on top.

4. 4

   Bake the biscuit cups at 375°F until golden brown, about 18-22 minutes. Allow to cool for 5 minutes before removing from the muffin tin.