"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sausage Brunch Tarts, by Nandy, is from The Shanahan Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 lb. bulk pork sausage 1 1/4 c. Bisquick 1/4 c. margarine, soft 2 T. boiling water 1/2 c. half & half 1 egg 2 T. green onions 1/4 t. salt 1/2 c. shredded Swiss cheese
Preheat oven to 325 degrees. Generously grease 12 muffin cups. Cook/stir sausage until brown, drain. Mix Bisquick and margarine. Add boiling water, stir vigorously until soft dough forms. Press 1 level T. dough on bottom and sides of each cup. Divide sausage evenly among cups. Beat half & half and egg; stir in onion and salt. Spoon about 1 T. into each cup; sprinkle with cheese. Bake 325 degrees about 25 min. until edges are brown and centers are set.
Good. Bake ahead breakfast for Christmas or Easter morning!
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