Mini Sausage Quiches Recipe

  • 1/2 pound bulk hot Italian sausage
  • 2 tablespoons dried minced onion
  • 2 tablespoons minced chives
  • 1 tube refrigerated crescent rolls (8 ounce tube)
  • 4 eggs lightly beaten
  • 1 package shredded Swiss cheese (8 ounce pkg)
  • 1 cup small curd cottage cheese
  • 1/3 cup grated Parmesan cheese
  • Paprika
In a large skillet, brown sausage and onion over medium heat for 4 - 5 minutes or until sausage 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 tsp of the sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon about 2 tsp of egg mixture over sausage mixture. Sprinkle with paprika.

Bake at 375 degrees 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. Refrigerate leftovers.

Yield 4 dozen

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