1/3 lbs bulk pork sausage
1 T flour
1/8 tsp salt
½ tsp black pepper
¾ cup + 2 T milk, divided
1 Tbsp margarine
1/2 cup shredded hash brown potatoes, thawed
1/8 tsp garlic salt
1 can refrigerated biscuits
1/2 cup shredded cheddar cheese
Cook sausage in a large skillet over medium heat until no longer pink; rinse and drain Return to skillet.
Stir in the flour, salt and pepper until blended; gradually add ¾ c of the milk.
Bring to a boil, cook for 2 minutes or until thickened.
Add butter and potatoes.
Cook over medium heat 5 minutes.
Whisk the eggs, garlic, and remaining milk and pepper, add to skillet.
Cook and stir until almost set (slightly runny eggs).
Press each biscuit onto the bottom and up the sides of ungreased muffin tins.
Spoon the egg-sausage mixture into cups, top with cheese.
Bake at 375° for 18-22 minutes or until golden brown.
Cool for 5 minutes before removing from the pan.