Mini Sausage Quiche

By AnneS

Ingredients

• 1/2 pound Italian sausage, casings removed
• 2 Tablespoons dried minced onion
• 2 Tablespoons minced chives
• 1 tube (8 oz) refrigerated crescent rolls
• 4 eggs, lightly beaten
• 2 cups (8 oz) shredded Swiss cheese
• 1 cup (8 oz) 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