A few weeks ago, I woke up really early for work and I couldn’t get back to sleep. Since my gym wasn’t open, I decided to make myself useful and cook up a new recipe. I got this recipe in my August/September 2011 issue of Simple & Delicious magazine.
You know sometimes when you don’t know what to order at IHOP you order one of those everything platters, this is perfect for that craving. It combines eggs, hash browns, and biscuits & gravy into one dish. Nothing is overpowering so you will love it.
Breakfast Biscuit Cups by Debra Carlson
1/3 lb. bulk pork sausage
1 T. flour
1/8 tsp. salt
1/2 tsp. pepper, divided
3/4 c. plus 1 T. milk, divided
1 T. butter
1/2 c. frozen hash brown potatoes, thawed
1/8 tsp. garlic salt
1 can (16.3 oz.) large refrigerated flaky biscuits
1/2 c. shredded Colby-Monterey Jack cheese
Brown sausage. Then, add flour, salt, and 1/4 tsp of pepper until blended; gradually add 3/4 c. milk. Bring to a boil; cook and stir for 2 minutes or until thick. Remove from heat and set aside.
In another skillet, cook butter and potatoes until tender. Whisk eggs, garlic salt, and remaining pepper and milk; add to skillet. Cook and stir until almost set.
In a sprayed muffin tin, place biscuits and push up the sides. Spoon egg mixture, half the cheese, and sausage mixture into cups; sprinkle with remaining cheese. Bake at 375 degrees for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan.
Notes & Recipe Modifications:
- Cost per serving is $.61 (if you make eight biscuits)
- I substituted the small biscuit can (10 regular size muffins).
- I also substituted cheddar cheese for Colby-Monterey Jack cheese.
- I used 1/4 lb. of reduced fat Jimmy Dean sausage, fat free cheddar cheese, and skim milk to save a few calories.
- I think this would be a good recipe for a brunch.