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Biscuit Breakfast Cups

Recipe by Julia Pacheco
0.0 from 0 votes
Course: Breakfast, MainCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

30

minutes
Cook Mode

Keep the screen of your device on

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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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

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