Mini Sausage Quiches

By MarieR

These bite-size quiches are loaded with sausage and cheese, plus their crescent roll base makes preparation a breeze. Serve the cute "muffinettes" at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut

Ingredients

• 1/2 pound bulk hot Italian sausage
• 2 tablespoons dried minced onion
• 2 tablespoons minced chives
• 1 tube (8 ounces) refrigerated crescent rolls
• 4 large eggs, lightly beaten
• 2 cups (8 ounces) shredded Swiss cheese
• 1 cup (8 ounces) 4% cottage cheese
• 1/3 cup grated Parmesan cheese
• Paprika

Details

Servings 48
Adapted from tasteofhome.com

Preparation

Step 1

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.

2.
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.

3.
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.

4.
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. If desired, sprinkle with additional minced chives. Serve warm.
Yield: 4 dozen.