1/2 lb. bulk pork sausage
1 1/4 c. Bisquick baking mix
1/4 c. butter, softened
2 tbsp. boiling water
1/2 c. half & half
1 egg
2 tbsp. thinly sliced green onions
1/4 tsp. salt
1/2 c. shredded Swiss cheese

Heat oven to 375 degrees. Generously grease 12 muffin cups, 2 1/2 x 1 1/4 inch. Cook and stir sausage until brown; drain. Mix baking mix and butter. Add boiling water; stir vigorously until soft dough forms. Press 1 level tablespoonful dough on bottom and sides of each cup. Divide sausage evenly among cups. Beat half & half and egg; stir in onions and salt. Spoon about 1 tablespoon into each cup. Sprinkle cheese over tops. Bake until edges are golden brown and centers are set, about 25 minutes. Refrigerate any remaining tarts.