Mini Sausage Quiches

By ldelmas

Ingredients

• 1/2 pound Johnsonville® Hot Italian Sausage, casings removed
• 2 tablespoons dried minced onion
• 2 tablespoons minced chives
• 1 tube (8 ounces) refrigerated crescent rolls
• 4 eggs, lightly beaten
• 2 cups (8 ounces) shredded Swiss cheese
• 1 cup (8 ounces) 4% cottage cheese
• 1/3 cup grated Parmesan cheese
• Paprika

Preparation

Step 1

•In a large skillet, brown sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in chives. • On a lightly floured surface, unroll crescent dough into one long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottom and up the sides of greased miniature muffin cups. • Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoonfuls over sausage mixture. Sprinkle with paprika. • Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 4 dozen.
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