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1/2 cup of butter, softened 3 ounces Of cream cheese, softened 1 cup of all -purpose flour 1 cup of shredded cheddar cheese 1/2 p ound of sausage 1 tablespoon...



1/2 cup of butter, softened

3 ounces Of cream cheese, softened

1 cup of all -purpose flour

1 cup of shredded cheddar cheese

1/2 p ound of sausage

1 tablespoon of chives, chopped

2 eggs

1 cup of half -and half

1/4 teaspoon of salt

A dash of cayenne pepper

Mix the butter and the cream cheese in a medium bowl until creamy and blend in the flour.

Refrigerate the butter, cream cheese, fl our mixture for 1 hour and then roll into 1 1/2” to 2”

balls. Press the balls into muffin cups and preheat the oven to 375 degr ees. Crumble the

sausage into a small skillet and cook over medium heat , stirring occasionally until browned

and drain off the excess fat. Sprinkle the sausage evenly into the pastry shells in the muffin

cups and then top with the cheddar cheese and chi ves. Whisk the eggs, half -and-half, salt,

and the cayenne pepper together until well blended and pour the mixture over the saus age

in the pastry shells. Bake for 20 to 30 minutes or until set. Serve hot and be sure to

refrigerate any leftovers.
 

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