Sausage Breakfast Cups

Sausage Breakfast Cups
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  • 1/8 teaspoon California-style garlic salt or garlic salt
  • 1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
  • 1 tablespoon half-and-half
  • 1/8 teaspoon salt
  • 1 tablespoon Pillsbury BEST all-purpose flour
  • ½ cup frozen southern-style cubed hash-brown potatoes (from 32-oz bag)
  • ½ teaspoon dried parsley flakes
  • + 6 more ingredients
    • 1 tablespoon LAND O LAKES Butter
    • ½ teaspoon coarse ground black pepper
    • 2 Eggland's Best eggs
    • Fresh parsley, if desired
    • ¾ cup milk
    • 1/3 pound bulk pork sausage

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 t...

View full recipe at My Recipes


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