- 1/2 pound bulk hot Italian sausage
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup chopped jalapeno chiles, seeds removed (optional)
- 6 eggs
- 6 tablespoons Old El Paso® Thick 'n Chunky Salsa
- 1 (15 ounce) box Pillsbury® refrigerated pie crusts, softened as directed on box
- Heat oven to 425 degrees 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 tartlet 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.