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Sausage Breakfast Cups

Sausage Breakfast Cups
  • Prep 25 min
  • Total 55 min
  • Ingredients 13
  • Servings 8
Get a whole breakfast--eggs, potatoes and sausage--in every bite of these biscuit cups.
Updated September 10, 2018
Bake-Off® Contest 41, 2004
Bake-Off® Contest 41, 2004
Mary Bucher
Fenton, Missouri

Ingredients

  • 1/3 lb bulk pork sausage
  • 1 tablespoon all-purpose flour
  • 3/4 cup milk
  • 1/8 teaspoon salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 eggs
  • 1 tablespoon half-and-half
  • 1/2 teaspoon dried parsley flakes
  • 1/8 teaspoon California-style garlic salt or garlic salt
  • 1 tablespoon butter or margarine
  • 1/2 cup frozen southern-style cubed hash-brown potatoes (from 32-oz bag)
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
  • Fresh parsley, if desired

Steps

  • 1
    Heat oven to 375°F. In 10-inch 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 teaspoon of the pepper. Remove from heat; set aside.
  • 2
    In small bowl, beat eggs, half-and-half, parsley flakes, garlic salt and remaining 1/4 teaspoon pepper with wire whisk until well blended; set aside.
  • 3
    In another 10-inch nonstick skillet, melt 1/2 tablespoon 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 tablespoon butter into potatoes. Pour egg mixture over potatoes; cook, folding potatoes into egg mixture, just until firm and moist. Remove from heat; set aside.
  • 4
    Separate dough into 8 biscuits; place each biscuit in ungreased 2 3/4x1 1/4-inch muffin cup. Firmly press dough in bottom and up side of each cup, forming 1/2-inch rim. Spoon potato mixture evenly into dough-lined cups. Spoon sausage mixture evenly over potato mixture (cups will be very full).
  • 5
    Bake 17 to 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
640mg
27%
Potassium
125mg
4%
Total Carbohydrate
31g
10%
Dietary Fiber
0g
0%
Sugars
6g
Protein
7g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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