Beat butter and cream cheese in medium bowl until creamy; blend in flour,refrigerate one hour. Roll into 24 one inch balls and press each into mini muffin cup. Preheat oven to 375. To prepare filling, crumble sausage into small skillet, cook till brown and drain. Sprinkle evenly in pastry shells in muffin cups,sprinkle with swiss cheese and chives, whisk eggs, half and half, salt and pepper until blended and pour over sausage in pastry shells. Bake 20 to 30 minutes or until set. Remove from pans,serve warm. Refrigerate leftovers. Makes 24.
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 360 (70%)|
|Amt Per Serving||% DV|
|Total Fat 40g||53 %|
|Saturated Fat 22.3g||111 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 158.8mg||49 %|
|Sodium 442mg||15 %|
|Potassium 206.4mg||5 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 23.6g|
|Protein 15.6g||22 %|
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Calories per serving: 511
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