Sausage ‘n Cheese Brunch Tarts
from
Bunny Drayer
1/2
lb. bulk pork sausage
1
1/4 C. Bisquick baking mix
1/4
C. butter, softened
2
T. Boiling water
1/2
C. half & half
1
egg
2
T. thinly sliced green onion
1/4
tsp. salt
1/2
C. shredded Swiss cheese
Heat oven to 375 degrees.
Generously grease 12 muffin cups, 2 1/2 X 1 1/4”
Cook
and stir sausage until brown, drain.
Mix
baking mix & butter, add boiling water.
Stir
vigorously until it makes a soft dough.
Press
1 level tablespoon dough on bottom and up sides of each cup.
Divide
sausage evenly among cups.
Beat
half & half and egg, stir in onions and salt.
Spoon
about 1 T. into each cup, sprinkle cheese over tops.
Bake
until edges are golden brown and centers are set, about 25 minutes.
Refrigerate
any remaining tarts.
Makes 1 dozen tarts.