Breakfast Biscuit Cups

Monday, May 21, 2012

Need a hearty breakfast you can grab and go?  This is a perfect make-ahead breakfast.  Make them one day, then individually wrap them, freeze them, and pop into the microwave for another day.  Based on the response they got from my husband (who dubbed these a true manly man's breakfast) and the teachers at a teacher appreciation breakfast I brought them to, they were pretty tasty too!  They are also easily adjustable to your own tastes.  I haven't experimented with them yet, but you could make these with any combination of meat and eggs and gravy that struck your fancy and having it all wrapped up in a pre-made biscuit is sure to make them a hit!     

 Recipe Source:  Taste of Home
   Click here for printable recipe.

Posted by Lara. 

The ingredients:  (makes 8 biscuit cups)

1/3 lb. ground pork sausage (I used hot Italian sausage)
1 Tbs. flour
1/8 tsp. salt
1/4 tsp. pepper
3/4 cup milk

1 Tbs. butter
1/2 cup hash brown potatoes, thawed (if frozen)
2 eggs
1/8 tsp. garlic salt
1 Tbs. milk
1/4 tsp. pepper

1 can (16.3-ounces) large refrigerated flaky biscuits (like Grands)
1/2 cup shredded cheese (I used sharp cheddar)

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

FOR EGG/HASH BROWN MIXTURE:  Add butter and potatoes to a large skillet.  Cook over medium heat until potatoes are tender (this could take 10-15 minutes or more depending on how big the potatoes chunks are).  Whisk the eggs, garlic salt, and 1 tablespoon milk and 1/4 teaspoon pepper; add to skillet.  Cook and stir until almost set. 

TO COMPILE:  Press each biscuit onto the bottom and up the sides of eight ungreased (normal size) muffin cups. 

Spoon the egg mixture, into the bottoms of each biscuit cup.  Sprinkle with about 1 teaspoon of cheese.  

Spoon sausage/gravy mixture over the egg/hash brown/cheese layers.  Sprinkle with remaining cheese.

BAKE at 375 degrees for 18-22 minutes or until golden brown.  Cool for 5 minutes before removing from pan.  Serve immediately with fresh fruit.   Makes 8 biscuit cups. 
FREEZING DIRECTIONS:  Allow biscuit cups to cool completely, then tightly wrap individual biscuit cups in foil; freeze for up to 3 months.  To eat at a later date, unwrap, then microwave on high for 50-60 seconds or until heated through. 


Want to see links to your favorite recipes from Recipe Shoebox in your Facebook feed?  Be sure to "LIKE" our Facebook page!   


K May 21, 2012 at 12:47 PM  

My family would love these. I'll have to make them sometime soon. (o:

Kim May 21, 2012 at 2:03 PM  

My husband would flip out over these! Best of all, I can make them ahead and stash them for those mornings when I don't want to/don't have time to cook.

I'm always happy to read your posts and see that you had time for some kitchen therapy. Hope you are all doing well. I think of you often.

teresa June 22, 2012 at 6:47 PM  

lara, i just wanted to pop in and say hi and let you know that i'm thinking about you. i hope you and your family is doing well, and happy to see that you're still doing what you like. all the best!

Post a Comment

We love comments almost as much as we love good food...

About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

  © Blogger template On The Road by 2009

Back to TOP