1 package frozen phyllo dough, thawed
8 Jones Dairy Farm Sausage Patties, any kind, any flavor
1/4 cup milk
1/4 cup drained sun-dried tomatoes, packed in oil, diced
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsely, chopped
1 tablespoon fresh tarragon, chopped
1 1/2 teaspoon dry mustard
Salt and pepper to taste
1 tablespoon butter
1/4 cup shredded cheddar cheese
Prepare eight sets of 6" x 6" sheets of phyllo dough according to package directions. Gently press layered phyllo into 4" fluted tart pans, trimming excess dough from pan edges.
Bake in preheated 350°F oven until golden brown. Remove from oven and let cool 3 to 5 minutes, then remove from pans and place on serving plates.
Meanwhile, prepare sausage patties according to package directions; set aside.
In a large bowl, beat eggs with a whisk; beat in milk. Fold in sun-dried tomatoes, chives, parsley, tarragon, dry mustard, salt and pepper.
Melt butter in large frying pan and add egg mixture. Scramble eggs until firm.
Fold cheese into the cooked egg mixture. Remove from heat and allow mixture to sit until cheese melts.
Place sausage patties in tartlet shells. Spoon scrambled egg mixture over sausage patties. Top with a pinch of additional cheese and chives, if desired.