Breakfast Cups

My sister-in-law, Gwen gave me this recipe and I would give credit beyond Gwen if I knew more. She make this recipe for her daughter's family and for my mother to freeze and have as they want then. Thought that you might like to give it a try as well. You can use any type of sausage that your taste buds prefer as well as what ever type of cheese you like. She tells me the the shredded hash-browns work the best for this as the potato pieces aren't so large. Also, she used Canola oil where it calls out for butter so have a good time with it.

Preheat oven to 375F

In a skillet cook until soft:

2 C. freezer hash-browns

1 tbsp butter

Remove to a bowl and keep warm.

In a bowl beat together

2 eggs

¼ C. milk (whole, 2%, skim, doesn’t matter)

Pour in to the same skillet and cook to soft set.

Remove to a bowl to keep warm.

Muffin tin, sprayed with non-stick.

1 tin of refrigerator biscuits, separated and flattened. Each of these is fitted in the sides and bottom of a muffin tin cup.

In the same skillet crumble and cook just until no longer pink ½ pound of sausage of choice.

Create gravy by adding 1/3 C. flour and enough milk to make a thick gravy.

Assembly:

Alternate layers of potatoes, egg, and cheese of choice into the lined muffin cups topping each cup with an equal portion of the gravy.

Bake for 20 minutes

These are freezable for later use.