1. Heat oven to 425°; in a small skillet, cook sausage over medium heat, stirring often, until browned; drain; set aside to cool. 2. In a bowl, mix together the cheese and chiles; stir in cooled sausage. 3. In another bowl, beat eggs; stir in salsa. 4. Remove pie crusts from pouches; place flat on a work surface; with rolling pin, roll each crust into a 12-inch round. 5. With a 3 ½ inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. 6. Press each round into ungreased muffin cup or fluted tartlet pan. 7. Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup; top each with 1 tablespoon egg mixture; divide any remaining egg mixture among cups. 8. Bake 14-18 minutes or until filling is set; garnish with fresh cilantro; serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
