Instructions: Beat butter and cream cheese in a medium bowl until creamy. Blend in flour; refrigerate for 1 hour. Roll into 24 (1-inch) balls; press each into mini-muffin cup. 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 and serve hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.