Description
A snap to make, these Southwest-style egg, sausage, Cheddar, and salsa tarts are perfect for brunch or as party appetizers.
Ingredients
- 1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
- 2 (15 ounce) packages refrigerated pie crusts
- 2 cups chunky-style salsa, drained
- 6 eggs, lightly beaten
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup milk
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 350 degree F.
- Unwrap piecrusts and roll each out to slightly thinner than original thickness. Use a 4-inch cookie cutter to cut circles out of crust; gently press each circle into bottom and up the sides of ungreased muffin cup baking pans (crust will not reach top of tin). If necessary
- re-roll dough scraps to make additional dough circles.
- Combine cooked sausage with remaining ingredients; mix well. Spoon mixture into each crust
- filling about 3/4 full.
- Bake 40 minutes or until crust is browned.
Servings: 24