In a mixing bowl, combine sour cream, lemon pepper seasoning and cumin. Cover and chill until ready to serve. In a medium skillet, cook sausage until brown, stirring frequently and breaking up lumps, over medium-high heat. Drain off extra fat. Combine eggs or substitute with milk, flour, oregano and salt and beat until smooth. Butter or spray four, 4 1/2" tart pans with non-stick coating. Divide and add batter, sausage and scallions. Bake uncovered in a 425 degrees F. oven for 10-13 minutes until puffed and light brown. Top with cheese and return pans to oven for one minute or until cheese melts. Serve immediately topped with sour cream mixture. Garnish with fresh tomato and diced scallions or chives, as desired.