1/2 lb. bulk pork sausage
1 1/4 c. biscuit mix
1/4 c. butter, melted
1 egg, slightly beaten
1/2 c. half and half
2 tbsp. thinly sliced green onions
1/2 c. (2 oz.) shredded Cheddar or Swiss cheese
Cherry tomato and fresh parsley, optional, for garnish

Cook sausage over medium heat until browned, stirring to crumble; drain and set aside.

Combine biscuit mix, butter and boiling water; stir well. Press about 1 tablespoon of dough into bottom and up sides of well greased muffin cups. Spoon sausage evenly into cups.

Combine egg, half and half and green onions; stir well. Spoon about 1 tablespoon egg mixture into each cup. Bake at 375 degrees for 20 minutes. Sprinkle cheese over tart; bake an additional 5 minutes. Yield 1 dozen.