Prep 25 mins
Cook 55 mins
Had these at my daughter's house and had to have the recipe!! Yummy!!
- 1⁄3 cup bulk sausage
- 1 tablespoon all-purpose flour
- 3⁄4 cup milk
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 2 eggs
- 1 tablespoon half-and-half
- 1⁄2 teaspoon dried parsley flakes
- 1⁄8 teaspoon garlic salt
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄2 cup frozen southern-style cubed hash brown
- 1 (16 1/3 ounce) canpillsbury grands homestyle refrigerted refrigerated buttermilk biscuits
- fresh parsley, if desired
- Heat oven to 375*.
- In 10" nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked.
- Drain, return sausage to skillet. Stir flour into sausage.
- Over medium heat, gradually add milk, cooking and stirring until bubbly and thickened. Stir in salt and 1/4 tsp of pepper,.
- Remove from heat, set aside.
- 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.
- 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.
- Reduce heat to medium-low, stir remaining 1/2 tbls butter into potatoes.
- Pour egg mixture over potatoes, cook, folding potatoes into egg mixture, just until firm and moist.
- Remove from heat and set aside.
- 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.
- Spoon potatoe mixture evenly into dough lined cups.
- Spoon sausage mixture evenly over potato mixture( cups will be very full)
- 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.
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"