Herbed Egg & Sausage Tartlets

Preparation

Step 1
Stack 3 sheets of phyllo dough on cutting board, brushing each with melted butter. Cut into 6 pieces. Press each piece into 4" fluted tart pans. Trim excess dough from pan. Repeat with remaining phyllo and butter.

Step 2
Bake tart shells on full sheet pan in preheated 350°F standard ovens about 10 minutes or until golden brown. Cool 5 minutes. Carefully remove tart shells from pans.

Step 3
Meanwhile, heat Jones sausage according to package directions; keep warm. Combine eggs and cream until well blended. Stir in sun-dried tomatoes, mustard and herbs. Season to taste with salt and pepper.

Step 4
Melt butter in large sauté pan on medium-high heat. Pour in egg mixture; scramble until eggs are almost set. Stir in 2/3 cup of the shredded cheese. Continue cooking until eggs are completely set and cheese is melted.

Step 5
To assemble, place tart shells on individual serving plates. Place 1 sausage patty on bottom of each tart shell. Divide scrambled egg mixture evenly over tarts. Sprinkle each with 1 tablespoon of remaining cheese. Place under salamander 1 to 2 minutes to melt cheese. Serve garnished with grapes and orange slices.