• ½ pound mild Italian or chorizo sausage
• 6 eggs
• 6 tablespoons salsa
• ½ cup cheddar cheese, shredded
• ½ cup shredded jack cheese or queso fresco
• ½ cup jalapeños, seeded and chopped finely
• 2 refrigerated pie crusts (or, if your grocery store has them, Pillsbury’s pre-cut mini muffin-sized pie crust rounds)

Heat oven to 425 degrees. Brown sausage in skillet; drain and cool slightly. Beat eggs well and stir in salsa. In another bowl, combine cheeses and chiles; mix well. Stir in the cooled cooked sausage.

Cut 22 three- to four-inch rounds from pie crusts. Press rounds into 22 ungreased muffin cups. Spoon 1 tablespoon cheese mix into each crust cup and top each with about 1 tablespoon egg mix.

Bake at 425 degrees for 14-18 minutes or until filling is set. Serve warm.

from Kim Becker, whose recipes for Ham and Pineapple Puffs and Meatball Sub Dippers are here too