BREAKFAST, OVEN BAKED

Biscuit Breakfast Cups

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Biscuit Breakfast Cups

Recipe by Julia PachecoCourse: Breakfast, MainCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • 1/3 pound breakfast sausage

  • 1 tbs all purpse flour

  • dash salt and pepper

  • 3/4 cup milk

  • 2 tbs butter

  • .5 cup shredded frozen hashbrowns

  • 2 eggs

  • 2 tbs milk

Directions

  • In a pan, cook the sausage completely through and crumble.
  • Add in flour, salt and pepper and mix well. Slowly add in the milk and mix.
  • After a couple minutes of simmering, remove from heat and set aside.
  • In another pan, heat the butter and add in the hasbrowns.
  • In a bowl, add two eggs, seasonings of choice, salt and pepper, and 2 tbs milk and whisk together.
  • Once hasbrowns golden in color add in the eggs scramble together.
  • To a muffin tin, peel biscuits in half horizontally and stretch to form to cups.
  • Add a scoop of hashbrowns, eggs, 1 tsp salsa (optional), gravy and a little scoop of cheese.
  • Bake at 375℉ for 20 – 30 minutes or until golden.

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