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1
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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.
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2
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In a small bowl, beat eggs, half-and-half, parsley flakes, garlic salt and remaining ¼ t. pepper with wire wisk until well blended; set aside.
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3
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In another 10-inch nonstick skillet, melt ½ T. of the butter over medium-high heat. Stir in potatoes. Cook about 5 min, stirring frequently, until lightly browned and almost fork tender. Reduce heat to medium-low; stir remaining ½ T. Butter into potatoes. Pour egg mixture over potatoes; cook, folding potatoes into egg mixture, just until firm and moist. Remove from heat; set aside.
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4
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Separate dough into 8 biscuits; place in ungreased 2 ¾ X 1 ¼ inch muffin cup. Firmly press dough in bottom and up side of each cup, forming ½ inch rim. Spoon potato mixture evenly into dough-lined cups. Spoon sausage mixture evenly over potato mixture (cups will be very full).
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5
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Bake 17-22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes. Remove from muffin cups. If desired, garnish each with fresh parsley.
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