In a pan, cook the breakfast sausage completely and crumble it. This ensures even cooking and prevents large clumps in your breakfast cups.

Add in the all-purpose flour, salt, and pepper. Mix well to coat the sausage evenly. The flour will help thicken the gravy. Slowly add in the milk, mixing continuously to avoid lumps.

After a couple of minutes of simmering, remove the sausage gravy from the heat and set aside. This allows the gravy to thicken slightly and prevents it from becoming too runny in the cups.

In another pan, heat the butter over medium heat. Add in the shredded frozen hashbrowns. Cook until golden brown, stirring occasionally. This will give the hashbrowns a nice crispy texture and enhance their flavor.

In a bowl, add two eggs, seasonings of choice (such as garlic powder, onion powder, or paprika), salt, pepper, and two tablespoons of milk. Whisk together until well combined. This creates a light and fluffy egg mixture for the breakfast cups.

Once the hashbrowns are golden in color, add in the whisked eggs and scramble together until the eggs are cooked through. Be careful not to overcook the eggs.

To prepare the muffin tin, peel the biscuits in half horizontally. Stretch each half to fit the muffin cups, forming small biscuit cups. This provides a delicious and flaky base for the breakfast fillings.

Add a scoop of the scrambled hashbrown and eggs mixture, about 1 teaspoon of salsa (optional for a little kick), a spoonful of sausage gravy, and a sprinkle of cheese into each biscuit cup. Don’t overfill the cups, leaving some space for expansion during baking.