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
Posted by Lara.
The ingredients: (makes 8 biscuit cups)
SAUSAGE GRAVY:
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
EGG/HASH BROWN MIXTURE
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)
Directions:
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.
Enjoy!
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Click here for printable recipe.
Posted by Lara.
The ingredients: (makes 8 biscuit cups)
SAUSAGE GRAVY:
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
EGG/HASH BROWN MIXTURE
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)
Directions:
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.
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