Spicy Mexican Quiche Cups

• 1/2 lb bulk hot Italian sausage
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup chopped jalapeno chile, seeds removed
• 6 eggs
• 6 tablespoons salsa (Old El Paso Thick n Chunky)
• 1 (15 ounce) package pillsbury refrigerated pie crusts, softened as directed on box

1. Heat oven to 425u0b0; in a small skillet, cook sausage over medium heat, stirring often, until browned; drain; set aside to cool.
2. In a bowl, mix together the cheese and chiles; stir in cooled sausage.
3. In another bowl, beat eggs; stir in salsa.
4. Remove pie crusts from pouches; place flat on a work surface; with rolling pin, roll each crust into a 12-inch round.
5. With a 3 1/2 inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary.
6. Press each round into ungreased muffin cup or fluted tartlet pan.
7. Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup; top each with 1 tablespoon egg mixture; divide any remaining egg mixture among cups.
8. Bake 14-18 minutes or until filling is set; garnish with fresh cilantro; serve warm.

sausage, cheddar cheese, mozzarella cheese, jalapeno chile, eggs, salsa

Taken from www.food.com/recipe/spicy-mexican-quiche-cups-340228 (may not work)