The secret to this rich and creamy variation is to add cream cheese to the traditional recipe instead of using mayo!
Place the halves of the hot red peppers in a food processor fitted with the steel knife and chop to a fine mince.
Add the shredded colby or cheddar cheese and the cream cheese.
Use the on/off button to blend just until everything is mixed. You might have to scrape down the sides of the food processor halfway thru.
Add and egg to the cheese mixture and reserve
Unfold the sheet of puff pastry dough out slightly and use a rolling pin to make it a bit larger.
Cut the sheet into 12 small squares. use your knuckles to gently push a square of dough into each of the muffin rounds
Fill each of the cups with a spoonful of the pimento cheese, egg and cream cheese mix. Top with chopped tomatoes.
Bake in a preheated 400 degree over for 15 mins.
Cool slightly in pan and lift out to serve.