Biscuit Breakfast Cups
Flaky biscuit dough filled with eggs, cheese, and breakfast fixings—these grab-and-go cups are as easy as they are adorable.
Servings: 8 servings
Ingredients
- ⅓ pound breakfast sausage
- 1 tbs all purpose flour
- 1 dash salt and pepper
- ¾ cup milk
- 2 tbs butter
- ½ cup shredded frozen hashbrowns
- 2 eggs
- 2 tbs milk
Instructions
- 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.
Nutrition
Calories: 128kcal | Carbohydrates: 4g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 176mg | Potassium: 141mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
