Breakfast Biscuit Cups

1. 1

   In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.

2. 2

   In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.

3. 3

   Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese.

4. 4

   Bake at 375u00b0 for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan.

5. 5

   Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave one frozen biscuit cup on high for 50-60 seconds or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.