Sausage Breakfast Cups

READY IN: 1hr 20mins
Recipe by grandma2969

Had these at my daughter's house and had to have the recipe!! Yummy!!

Top Review by Lightly Toasted

these are great! I tripled the recipe, and then froze them in baggies so that everyone could just microwave one and go. I used skim milk instead of 1/2 and 1/2. And added a bit of cheese, since DD#2 likes cheese with her eggs. These could easily be made using ham or bacon, and also with EggBeaters for those watching cholesterol. And I think that in the interests of time, next time, I would just scramble everything together, and put it into the cups. This recipe has a lot of possibilities (maybe a bit of spinach to make Eggs Florentine? Chorizo and green chilies?) and it's a definite "keeper"

Ingredients Nutrition


  1. Heat oven to 375*.
  2. In 10" nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked.
  3. Drain, return sausage to skillet. Stir flour into sausage.
  4. Over medium heat, gradually add milk, cooking and stirring until bubbly and thickened. Stir in salt and 1/4 tsp of pepper,.
  5. Remove from heat, set aside.
  6. In small bowl, beat eggs, half and half, parsley flakes, garlic salt and remaining 1/4 tsp of pepper with wire whisk until well blended, set aside.
  7. In another 10" nonstick skillet, melt 1/2 tbls of the butter over medium-high heat. Stir in potatoes. Cook about 5 minutes, stirring frequently, until lightly browned and almost fork-tender.
  8. Reduce heat to medium-low, stir remaining 1/2 tbls butter into potatoes.
  9. Pour egg mixture over potatoes, cook, folding potatoes into egg mixture, just until firm and moist.
  10. Remove from heat and set aside.
  11. Seperate dough into 8 biscuits, place each biscuit in ungreased 2 3/4x1 1/4" muffin cup. Firmly press dough in bottom and up side of each cup, formimg a 1/2" rim.
  12. Spoon potatoe mixture evenly into dough lined cups.
  13. Spoon sausage mixture evenly over potato mixture( cups will be very full)
  14. Bake at 375* for 17-22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes, remove from muffin cups, if desired, garnish each with fresh parsley.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a