Ingredients

The following ingredients have 4 Servings
  • 1/2 lb bulk hot Italian sausage
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1/2 cup shredded mozzarella cheese (2 oz)
  • 1/2 cup chopped jalapeño chiles, seeds removed, if desired
  • 6 eggs
  • 6 tablespoons Old El Paso™ Thick 'n Chunky salsa
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Instruction

  • Heat oven to 425°F. In 8-inch skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink; drain. Set aside to cool.
  • In medium bowl, mix both cheeses and chiles. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa.
  • Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartet pan.
  • Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture; divide any remaining egg mixture between cups.
  • Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm.