Step 1

In a small bowl, beat butter and cream cheese until smooth.

Step 2

Gradually add flour. Beat until well blended, and a dough is formed.

Step 3

Shape the dough into a square, cover it with foil and refrigerate for one hour.

Step 4

Heat up the oil in a skillet and saute the vegetables until the water they release is evaporated. Set aside to cool.

Step 5

Beat eggs and sour cream until smooth, and add the shredded cheese to the mixture.

Step 6

Preheat the oven to 350 F.

Step 7

Remove the dough from the refrigerator and shape it into 24 balls.

Step 8

Press balls onto the bottom and up the sides of greased muffin cups.

Step 9

Spoon some veggies into the shells.

Step 10

Spoon the egg mixture on top of the veggies.

Step 11

Bake at 350F for 30 minutes or until golden brown.

Step 12

Let stand for 5 minutes before serving.

Step 13

Refrigerate leftovers.