1 can of buttermilk biscuits (Grands)
1 pound turkey breakfast sausage (browned, drained, and cooled)
1-16 oz bag southern hash browns, thawed
1/2 tsp seasoning salt
1/2 tsp pepper
1 cup shredded reduced fat sharp cheddar cheese
5 eggs, beaten
3/4 cup milk
3 green onions, thinly sliced
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp parsley
1/2 teaspoon seasoning salt
1/8 teaspoon black pepper
12 oz turkey breakfast sausage
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
3 cups milk
For Breakfast Muffins:
Preheat oven to 400 degrees. Crumble and cook sausage in s skillet over medium heat until browned. Drain. Return to pan and add potatoes. Season with 1/4 tsp seasoning salt and 1/4 tsp pepper. Cook until potatoes are lightly browned and cooked through. Set aside to cool.
Place one biscuit in the bottom of greased large cup muffin pan (you can use a regular sized muffin pan, but you will have leftover egg mixture). Press dough into the bottom of each cup making sure it comes up the sides.
Pour egg mixture over biscuits until the cup is 3/4 full. Do not overfill the cups or you will have one BIG mess in your pan because the eggs will expand a little. Once you have made prepared all of the cupcakes, place pan on a baking sheet and put into preheated oven.
Bake 30 minutes or until set. Let stand for 5 minutes.
Crumble sausage into large skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently.
With wire whisk, stir in flour, salt and pepper. Gradually stir in milk. Cook until mixture thickens, stirring constantly. Serve over the top of the muffins. Enjoy!
Recipe adapted from: www.mrmrsbeeze.blogspot.com