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Mini Sausage Quiches
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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
Paprika
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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |