Mini Sausage Quiches

  • 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. Refrigerate leftovers. Yield: 4 dozen.

From Taste of Home

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3 Responses to Mini Sausage Quiches

  1. Victoria says:

    These look wonderful….will give them a try! Thanks for the share!

  2. Karen Joy says:

    I never use my miniature muffin pan,maybe Ill have to dust it off now!These look nice.

  3. Joy says:

    They do look nice and we LOVE sausage.

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