1/2 lb. bulk pork sausage
1 1/4 c. Bisquick
1/4 c. butter, softened
2 tbsp. boiling water
1/2 c. half and 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 cup muffin tins, 2 1/2 x 1 1/4 inches. Cook sausage and drain. Mix Bisquick and butter. Add boiling water; stir vigorously until soft dough forms. Press 1 tablespoon of dough on bottom and up side of each cup. Divide sausage evenly among cups. Beat half and 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. If any leftover, refrigerate.