Mini Sausage Quiches

Photo by Ginny G.

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

•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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