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mini Sausage quiches


My book club friend gave me this recipe. She cooked it, froze, defrosted the nite before, & then popped it in the oven for about 10 -12 minutes before serving. It was so much better than the ones you can buy frozen - & she said it was easy!

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  • 1/2 pd bulk hot Italian sausage
  • 2 T dried minced onion
  • 2 T minced chives
  • 1 tube (8 oz) refridgerated cresent rolls
  • 4 eggs lightly beatn
  • 2 cups (8 oz) shredded Swiss cheese
  • 1 cup (8 oz) cottage cheese
  • 1/3 cup grated Parmesan cheese
  • paprika



Step 1

1. In a large skillet, brown sausage & onion over med heat for 4-5 min or until meat is no longer pink; drain. Stir in chives.
2. On a lightly floured surface, unroll cresant dough into one long rectangle; seal seams & perforations. Cut into 48 pieces. Press onto the bottom and up the sides of greased minature muffin cups. Fill each with about 2 t of sausage mixture.
3. In a large bowl, combine the eggs and cheeses. Spoon 2 t over sausage mixture in each cup. Sprinkle with paprka.
4. Bake at 375 for 20-25 min or until knife inserted in the center comes out clen. Cool for 5 min before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

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