Sausage Breakfast Muffin-wich

Makes 8 servings

Prep Time: 25 min.
Baking Time: 22 min.

Ingredients:

• 1/3 - pound bulk pork sausage
• 1 - Tablespoon all-purpose flour
• 3/4 - cup milk
• 1/8 - teaspoon salt
• 1/2 - teaspoon coarse ground black pepper
• 2 - eggs
• 1 - Tablespoon half-and-half
• 1/2 - teaspoon dried parsley flakes
• 1/8 - teaspoon California-style garlic salt or garlic salt
• 1 - Tablespoon butter or margarine
• 1/2 - cup frozen southern-style cubed hash-brown potatoes (from 32-ounces bag)
• 1 - can (16.3-ounces) Refrigerated Buttermilk Biscuits
• Fresh parsley, if desired

Directions:

1. In 10-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked.
2. Drain and return sausage to skillet. Stir flour into sausage.
3. Over medium heat, gradually add milk, cooking and stirring until bubbly and thickened.
4. Stir in salt and 1/4 teaspoon of the pepper.
5. Remove from heat and set aside.
6. In small bowl, beat eggs, half-and-half, parsley flakes, garlic salt and remaining 1/4 teaspoon pepper with wire whisk until well blended; set aside.
7. In another 10-inch nonstick skillet, melt 1/2 tablespoon of the butter over medium-high heat. Stir in potatoes.
8. Cook about 5 minutes, stirring frequently, until lightly browned and almost fork-tender.
9. Reduce heat to medium-low; stir remaining 1/2 tablespoon butter into potatoes.
10. Pour egg mixture over potatoes. Cook, folding potatoes into egg mixture, just until firm and moist.
11. Remove from heat and set aside.
12. Separate dough into 8 biscuits and place each biscuit in ungreased 2-3/4x1-1/4-inch muffin cup. Firmly press dough in bottom and up side of each cup, forming 1/2-inch rim.
13. Spoon potato mixture evenly into dough-lined cups.
14. Spoon sausage mixture evenly over potato mixture (cups will be very full).
15. Bake for 17 to 22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes.
16. Remove from muffin cups. If desired, garnish each with fresh parsley.

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