AuthorRetroRuth
From Bisquick Test Kitchen
[cooked-sharing]
½ lb bulk pork sausage
1 ¼ cups baking mix
¼ cup margarine or butter, softened
2 tbsp boiling water
½ cup half-and-half
1 egg
2 tbsp thinly sliced green onions
¼ tsp salt
½ cup shredded Swiss cheese
1
Heat oven to 375 degrees. Generously grease 12 muffin cups. Cook and stir sausage until brown; drain. Mix baking mix and margarine. Add boiling water; stir vigorously until soft dough forms. Press 1 level tablespoon of dough on bottom and up side of each cup. Divide sausage evenly among cups. Beat half-and-half and egg; stir in onions and salt. Spoon about 1 tablespoonful into each cup; sprinkle cheese over tops. Bake until edges are golden brown and centers are set, about 25 minutes. Refrigerate any remaining tarts.
Yield: 1 dozen tarts
CategoryAppetizers and Snacks, Breakfast
Ingredients
½ lb bulk pork sausage
1 ¼ cups baking mix
¼ cup margarine or butter, softened
2 tbsp boiling water
½ cup half-and-half
1 egg
2 tbsp thinly sliced green onions
¼ tsp salt
½ cup shredded Swiss cheese