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Sausage Breadfast Cups Recipe


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     Sausage Breadfast Cups

Category   Breakfast - Brunch
Sub Category   None
Servings   8

1/3 lb sausage
1 T. flour
3/4 c. milk
1/8 t. salt
1/2 t. pepper
2 eggs
1 T. half n half
1/2 t. dried parsley flakes
1/8 t. garlic salt
1 T. butter
1/2 c. frozen southern style hash browns
1 can Homestyl refrigerated biscuits (Grands)
Fresh parsley, if desired

Heat oven to 375. In 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 t. pepper. Remove from heat; set aside In small bowl, beat eggs, half n half, parsley flakes, garlic salt and remaining pepper; whisk until well blended; set aside. In another skillet melt 1/2T. butter over med-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 T. butter into potatoes. Pour egg mixture over potatoes; cook, folding potatoes into egg mixture, just until firm and moist. Remove from heat; set aside.

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