Ingredients:

1/2 cup butter, softened
3 oz cream cheese, softned
1 cup flour
1/2 pound Italian sausage
1 cup (4 oz) shredded swiss cheese
1 Tblsp fresh chives
2 eggs
1 cup 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 ungreased mini-muffin cup to form pastry shell. Preheat oven to 375F. To prepare filling, crumble sausage into small skillet. Cook over medium heat until browned, stirring occassionally. Drain off any drippings. Sprinkle evenly with Swiss Cheese and chives. Whisk eggs, half-and-half, salt and cayenne until blended; pour into pastry shells. Bake 20 to 30 minutes or until set. remove from pans. Serve hot. Refrigerate leftovers.