Ingredients

The following ingredients have 8 Servings
  • 1/3 pound bulk pork sausage
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 3/4 cup plus 1 tablespoon 2% milk, divided
  • 1/2 cup frozen cubed hash brown potatoes, thawed
  • 1 tablespoon butter
  • 2 large eggs
  • 1/8 teaspoon garlic salt
  • 1 can (16.3 ounces) large refrigerated flaky biscuits
  • 1/2 cup shredded Colby-Monterey Jack cheese

Instruction

  • In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; 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 until thickened, about 2 minutes. Remove from heat and set aside., In another large skillet over medium heat, cook potatoes in butter until tender. Whisk together the eggs, garlic salt, and remaining milk and pepper; add to skillet. Cook and stir until almost set., Press biscuits onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and the sausage into cups; sprinkle with remaining cheese., Bake at 375° until golden brown, 18-22 minutes. Cool 5 minutes before removing from pan.