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1/2 cup sour cream

1 teaspoon fresh lemon juice

1/2 teaspoon lemon zest

Salt and freshly ground black pepper to taste

1/2 pound bulk breakfast sausage

2 large eggs

1/2 cup milk

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 green onions, finely chopped

1 cup shredded cheddar cheese

1. In a mixing bowl, combine sour cream, lemon juice, lemon zest, salt and pepper to make Lemon Cream Sauce. Chill until ready to serve.
2. In a medium skillet, cook sausage until brown, over medium-high heat. With slotted spoon, remove sausage and drain on paper towel. Set aside.
3. In mixing bowl, combine eggs with milk, flour, baking powder, salt and pepper; beat until smooth; add cooked sausage and green onions; mix well. Divide batter among four greased, 4 1/2-inch tart pans.
4. Bake uncovered in a 425*F (220*C) oven for 10 to 13 minutes until puffed and light brown. Top with cheese and return pans to oven for one minute or until cheese melts.
5. Serve immediately topped with Lemon Sour Cream.

Makes 4 servings.