1/2 c. butter, softened
3 oz. cream cheese, softened
1 c. all purpose flour
1/2 lb. Italian roll sausage
1 c. (4 oz.) shredded Swiss cheese
1 tbsp. snipped fresh chives
2 eggs
1 c. half and half
1/4 tsp. salt
Dash cayenne pepper

Beat butter and cream cheese in medium bowl until creamy. Blend in flour; refrigerate 1 hour. Roll into 24 (1 inch) balls; press each into mini muffin cup. Preheat oven to 375°F. To prepare filling, crumble sausage into small skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Sprinkle evenly into pastry shells in muffin cups; sprinkle with Swiss cheese and chives. Whisk eggs, half and half, salt and cayenne until blended; pour over sausage in pastry shells.

Bake 20 to 30 minutes or until set. Remove from pans. Serve hot. Refrigerate leftovers.