Fun Breakfast Cups

This used to be a Land-o-Lakes (butter) recipe, but I've made some changes and wound up spicing it up a bit. Also, this weeks bulk pork sausage was pretty spicy. Have to watch out for that. It was almost too much for breakfast.
Ingredients:
1/3 lb bulk pork sausage
1 tablespoon all-purpose flour
¾ cup milk plus 1 tablespoon
2 eggs
Mrs. Dash Garlic flavored (salt substitue)
¼ teaspoon Italian seasoning
2 tablespoon no salt Butter
½ cup any refrigerator cubed hash-brown potatoes
1 can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

Directions:
Heat oven to 375°F.

Preparing sausage:
In nonstick skillet, cook sausage over medium heat until completely cooked. Drain; return sausage to skillet. Stir flour into sausage then gradually add milk and cook over medium heat until thickened. You'll have to continue stirring. Use to wooden spoon so it doesn't feel so hot. Set aside.
       
Preparing potatoes and eggs:
In small bowl, beat eggs, 1 tablespoon of milk, Mr. Dash and Italian seasoning. In another skillet, melt 1 tablespoon of the butter over medium-high heat. Stir in potatoes. Stir frequently until lightly browned. Reduce heat to medium-low; stir remaining butter into potatoes and then pour eggs over potatoes; cook, mixing potatoes and eggs together. Cook until eggs are ready. Set aside.
   
Preparing cups for cooking:   
Separate dough into the precut biscuits; place each biscuit in ungreased six cup muffin pan. Because the biscuit dough is so sticky use muffin cups to line the pan cups. Firmly press dough in muffin cup and up side of each cup, leaving a cup in the center of biscuit. Spoon potato mixture evenly into dough-lined cups. Spoon sausage mixture evenly over potato mixture. The cups will be full to the top.
       
Bake until edges of biscuits are deep golden brown. It took about 20 minutes, sometimes it can take a couple of minutes more. Cool 5 minutes.