Mini Sausage Quiches
- 1/2 pound bulk hot Italian sausage
- 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
Adapted from tasteofhome.com
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. Serve warm. Yield: 4 dozen.