Busters Recipes

Breakfast Cups

1/3 lb. bulk pork sausage
1 TB all purpose flour
3/4 cup milk
1/8 tsp. salt
1/2 tsp. ground black pepper
2 eggs
1 TB half-and-half cream
1/2 tsp. dried parsley flakes
1/8 tsp. garlic salt
1 TB butter or margarine
1/2 cup frozen southern-style cubed hash-brown potatoes (from 32 oz. bag)
1 can (16.3 oz.) Pillsbury® Grands!® Homestyle Refrigerated Buttermilk Biscuits
Fresh parsley, chopped, if desired

Heat oven to 375° F.

In 10" nonstick skillet, sauté 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 teaspoon of the
pepper. Remove from heat; set aside.

In small bowl, beat eggs, half-and-half, parsley flakes, garlic salt and remaining 1/4 teaspoon
pepper with wire whisk until well blended; set aside.

In another 10' nonstick skillet, melt 1/2 tablespoon 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 tablespoon butter into potatoes.

Pour egg mixture over potatoes; cook, folding potatoes into egg mixture, just until firm and
moist. Remove from heat; set aside.

Separate dough into 8 biscuits; place each biscuit in ungreased 2 3/4x1 1/4-inch muffin cup.
Firmly press dough in bottom and up side of each cup, forming 1/2-inch rim. Spoon potato
mixture evenly into dough-lined cups. Spoon sausage mixture evenly over potato mixture
(cups will be very full).

Bake at 375° F., for 17 to 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.

Makes: 8 servings.