Make-Ahead Breakfast Makes Mornings Easier
Breakfast at our house is a crazy time. With five people leaving in the mornings at four different times between 1:30 and 6:45 a.m., I am just not inclined to spend my morning cooking breakfast and then cleaning up the mess. I want my family to have a good breakfast–and a hot breakfast especially when it’s cold out–so I’ve come up with a number of different make-ahead breakfast options, so they can heat and eat the breakfast of their choice.
I must confess that I did not invent this recipe. I have had it for many years and I do not know where it came from. And, of course, like all of my recipes, I have tweaked it a bit from the original.
Easy Sausage Breakfast Muffins
Ingredients:
1/2 lb. pork sausage
1 tablespoon all-purpose flour
2/3 cup milk
2 eggs
1 tablespoon half-and-half (I actually just use milk)
1/8 teaspoon garlic powder
1 tablespoon butter
1 cup frozen shredded hash browns
1 8-count can Pillsbury Grands Homestyle Buttermilk Biscuits
Preparation Directions:
Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked. Drain; return sausage to skillet. Stir flour into sausage. Over medium heat, gradually add milk, cooking and stirring until bubbly and thickened. Stir in salt and 1/4 teaspoon of the pepper. Remove from heat; set aside.
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.
In another 10-inch nonstick skillet, melt 1/2 tablespoon of the butter over medium-high heat. Stir in potatoes. Cook about 5 minutes, stirring frequently, until lightly browned and almost fork-tender. Reduce heat to medium-low; stir remaining 1/2 tablespoon butter into potatoes. Pour egg mixture over potatoes; cook, folding potatoes into egg mixture, just until firm and moist. Remove from heat; set aside.
Separate dough into 8 biscuits; place each biscuit in greased muffin cup. Firmly press dough in bottom and up side of each cup, forming 1/2-inch rim. Spoon potato mixture evenly into dough-lined cups. Spoon sausage mixture evenly over potato mixture (cups will be very full).
Bake at 375°F. for 17 to 22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes. Remove from muffin cups.
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If you are going to freeze them, let them cool completely before freezing individually in plastic wrap or baggies.
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It states to had half and half to eggs. Half and half not listed on the ingredients list. So wondering how much half and half?
Oops! Don’t know how I missed that. I’ll have to go in and fix it. It’s one tablespoon of half-and-half. I just use milk as I don’t want to buy a carton of half-and-half for a tablespoon.