Breakfast Biscuit Cups

From the Recipe Shoebox.

The ingredients:
1/3 lb. ground pork sausage (I used hot Italian sausage)
1 Tbs. flour
1/8 tsp. salt
1/4 tsp. pepper
3/4 cup milk

1 Tbs. butter
1/2 cup hash brown potatoes, thawed (if frozen)
2 eggs
1/8 tsp. garlic salt
1 Tbs. milk
1/4 tsp. pepper

1 can (16.3-ounces) large refrigerated flaky biscuits (like Grands)
1/2 cup shredded cheese (I used sharp cheddar)

FOR SAUSAGE GRAVY:  Cook sausage in a large skillet over medium heat until no longer pink; drain.  Stir in the flour, salt, and 1/4 tsp. pepper until blended.  Gradually add 3/4 cup milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from heat and set aside. 

FOR EGG/HASH BROWN MIXTURE:  Add butter and potatoes to a large skillet.  Cook over medium heat until potatoes are tender (this could take 10-15 minutes or more depending on how big the potatoes chunks are).  Whisk the eggs, garlic salt, and 1 tablespoon milk and 1/4 teaspoon pepper; add to skillet.  Cook and stir until almost set. 

TO COMPILE:  Press each biscuit onto the bottom and up the sides of eight ungreased (normal size) muffin cups.  Spoon the egg mixture, into the bottoms of each biscuit cup.  Sprinkle with about 1 teaspoon of cheese.  Spoon sausage/gravy mixture over the egg/hash brown/cheese layers.  Sprinkle with remaining cheese. 

BAKE at 375 degrees for 18-22 minutes or until golden brown.  Cool for 5 minutes before removing from pan.  Serve immediately.   Makes 8 biscuit cups. 

FREEZING DIRECTIONS:  Allow biscuit cups to cool completely, then tightly wrap individual biscuit cups in foil; freeze for up to 3 months.  To eat at a later date, unwrap, then microwave on high for 50-60 seconds or until heated through.