Categories: breakfast

Ingredients

• 1/3 lb bulk pork sausage
• 1 T flour
• 3/4 c milk
• 1/8 t salt
• 1/2 t pepper
• 2 eggs
• 1 T half and half
• 1/2 t dried parsley flakes
• 1/8 t garlic salt
• 1 T butter
• 1/2 c frozen southern style cubed hash brown potatoes
• 1 can grands homestyle biscuits

Directions

1. heat oven to 375

2. in skillet, cook sausage over med heat, stirring frequently until cooked

3. drain and return sausage to skillet

4. stir flour into sausage

5. over med heat, gradually add milk, cooking and stirring until bubbly and thickened

6. stir in salt and 1/4 t of the pepper

7. remove from heat, set aside

8. in small bowl, beat eggs, half and half, parsley flakes, garlic salt and remaining 1/4 t pepper with whisk until well blended

9. in another skillet, melt 1/2 T of the butter over med high heat.

10. stir in potatoes

11. cook about 5 min, stirring frequently, until lightly browned and almost fork tender

12. reduce heat to med low; stir remaining 1/2 T butter into potatoes

13. pour egg mixture over potatoes

14. cook, folding potatoes into egg mixture, just until firm and moist

15. remove from heat and set aside

16. separate dough into 8 biscuits; place each biscuit in ungreased muffin cup

17. firmly press dough in bottom and up side of each cup, forming 1/2 inch rim

18. spoon sausage mixture evenly over potato mixture (mixture will be very full)

19. bake 17-22 min or until edges of biscuits are deep golden brown

20. cool 5 min

21. remove from muffin cups

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