Southwest Breakfast Tart

Pound Bulk Spicy Pork Sausage
4 Teaspoons Chopped Seeded Jalapeno Pepper
1 Tablespoon Finely Chopped Red Onion
1 Can (4 Ounces) Chopped Green Chiles
1 Sheet Refrigerated Pie Pastry
1 Cups Shredded Monterey Jack Cheese, Divided
6 Eggs
1/3 Cup Half-and-Half Cream
Teaspoon Salt
Teaspoon Pepper
1 Tablespoon Finely Chopped Sweet Red Pepper
1 Tablespoon Finely Chopped Green Pepper
Optional Toppings: Sour Cream, Salsa, Chopped Tomatoes and Sliced Green Onions

1. In a large skillet, cook the sausage, jalapeno, and onion and over medium heat until meat is no longer pink; drain.  Stir in chilies.
2. Press pastry onto the bottom and up the sides of an ungreased 9-inch tart pan with removable bottom; trim edges.  Sprinkle cup cheese over crust; top with sausage mixture.
3. Bake at 350F for 25-30 minutes or until eggs are set and a knife inserted near the center comes out clean.  Sprinkle with remaining cheese.  Let stand for 10 minutes before cutting.  Serve with toppings of your choice.