breakfast biscuit cups

These are a really yummy (not so healthy) breakfast from Taste of Home that Kory and I really love to grab and go from the fridge in the morning.

INGREDIENTS

• 1/3 pound breakfast sausage 
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon pepper, divided
• 3/4 cup plus 1 tablespoon 2% milk, divided
• 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

DIRECTIONS

In a large skillet, cook sausage over medium heat until no longer pink; 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.

Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.

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

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