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 and Half
1 egg
2 tbsp. green onions, thinly sliced
1/4 tsp. salt
1/2 c. Swiss cheese, shredded

Heat oven to 375 degrees. Generously grease 12 muffin cups, 2 1/2 x 1 1/4 inches. Cook and stir sausage until brown; drain. Mix baking mix and butter. Add boiling water; stir vigorously until soft dough forms. Press 1 level tablespoon dough on bottom and up side of each muffin 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 with cheese over tops. Bake until edges are golden brown and centers are set, about 25 minutes. Refrigerate any remaining tarts. Yield: 1 dozen.