1/3 pound bulk pork sausage
1 tablespoon flour
3/4 cup milk
1/8 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 eggs
1 tablespoon half-and-half
1/2 teaspoon dried parsley
1/8 teaspoon garlic salt
1/4 teaspoon coarse ground black pepper
1/2 tablespoon butter
1/2 cup frozen cubed hash brown potatoes
1/2 tablespoon butter
1 can large refrigerated buttermilk biscuits

Heat oven to 375°F. Brown sausage in skillet till no longer pink. Drain and return meat to skillet. Stir in flour. Gradually add milk. Cook and stir till thickened and bubbly. Stir in salt and pepper. Remove from heat. Beat together eggs, half-and-half, parsley, garlic salt and pepper. Melt butter in skillet over medium-high heat. Stir in potatoes. Cook 5 minutes, stirring frequently, till lightly browned and almost fork tender. Reduce heat to medium-low and stir in butter. Pour egg mixture in and cook, folding potatoes into eggs, till just firm and moist. Remove from heat. Place biscuits into ungreased muffin cups. Firmly press dough onto bottom and up sides of cups, forming 1/2 inch rim. Spoon potato mixture into cups. Spoon sausage over potatoes. Cups will be very full. Bake 17-22 minutes till edges are deep golden brown. Cool 5 minutes before removing from cups to serve.