Ingredients:
1/3 cup bulk sausage
1 tablespoon all-purpose flour
3/4 cup milk
1/8 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
2 eggs
1 tablespoon half-and-half
1/2 teaspoon dried parsley flakes
1/8 teaspoon garlic salt
1 tablespoon butter or 1 tablespoon margarine
1/2 cup frozen southern-style cubed hash browns
1 (16 1/3 ounce) cans pillsbury grands homestyle refrigerted refrigerated buttermilk biscuits
fresh parsley, if desired
Directions:
Heat oven to 375*.
In 10″ 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 tsp of pepper,.
Remove from heat, set aside.
In small bowl, beat eggs, half and half, parsley flakes, garlic salt and remaining 1/4 tsp of pepper with wire whisk until well blended, set aside.
In another 10″ nonstick skillet, melt 1/2 tbls 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 tbls butter into potatoes.
Pour egg mixture over potatoes, cook, folding potatoes into egg mixture, just until firm and moist.
Remove from heat and set aside.
Seperate dough into 8 biscuits, place each biscuit in ungreased 2 3/4×1 1/4″ muffin cup. Firmly press dough in bottom and up side of each cup, formimg a 1/2″ rim.
Spoon potatoe mixture evenly into dough lined cups.
Spoon sausage mixture evenly over potato mixture( cups will be very full)
Bake at 375* for 17-22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes, remove from muffin cups, if desired, garnish each with fresh parsley.
Servings: 8
Time preparation: 25 min.
Time total: 80 min.