Method:

• Heat oven to 425ºF. In medium sized skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink; drain. Set aside to cool.
• In medium bowl, mix both cheeses and chiles. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa.
• Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartet pan.
• Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture; divide any remaining egg mixture between cups.
• Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm.