Breakfast Biscuit Cups

Breakfast Biscuit Cups Recipe

Ingredients (Makes 4 servings - 2 biscuits each)

1/2-pound bacon
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/2 teaspoon pepper, divided
3/4 cup plus 1 tablespoon 2% milk, divided
1/2 cup frozen shredded or cubed hash brown potatoes, thawed
1 tablespoon butter
2 large eggs
1/8 teaspoon garlic salt
1 can (16.3 ounces) large refrigerated flaky biscuits
1/2 cup shredded Colby-Monterey Jack cheese
Green onions for garnish

Directions

Step 1: In a large skillet, cook bacon over medium heat until lightly crisp and cooked; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.

Step 2: In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.

Step 3: Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half the cheese, and bacon into cups; sprinkle with remaining cheese.

Step 4: Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan.

Step 5: Sprinkle with green onion and serve.

*Laurie’s Cooking Tip: You can basically add whatever ingredients you choose. You could add onions and peppers, mushrooms, use pork or turkey sausage … the combinations are endless. It’s all up to your preference!

Pork Sausage Version

*Laurie’s Storage Idea: You can make extra servings of this recipe and freeze them for quick and easy breakfasts on-the-go in the morning! Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To reheat, microwave one frozen biscuit cup on high for 50-60 seconds or until heated through.