1/2 lb. bulk pork sausage
1 1/4 c. Bisquick
1/4 c. butter, softened
2 tbsp. boiling water
1/2 c. half & half or milk
1 egg
2 tbsp. thinly sliced green onion
1/4 tsp. salt
1/2 c. shredded Swiss or brick 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 a tablespoon of dough in bottom and up sides of cups. Divide sausage among cups. Beat half & half and egg; stir in onions and salt. Spoon about 1 tablespoon into each cup; sprinkle with cheese. Bake until edges are brown and centers set, about 25 minutes. Refrigerate leftovers.