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Mini Sausage Quiches Recipe

Mini Sausage Quiches Recipe photo by Taste of Home

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These bite-size quiches are loaded with sausage and cheese, plus their crescent roll bases make preparation a snap. Serve these cute "muffinettes" at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut

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Mini Sausage Quiches Recipe

Prep: 25 min. Bake: 20 min.

Yield: 48 Servings

25 20 45

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.

Nutritional Facts 1 serving (1 each) equals 66 calories, 5 g fat (2 g saturated fat), 27 mg cholesterol, 116 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.

Originally published as Mini Sausage Quiches in Taste of Home October/November 2005, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Mini Sausage Quiches

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(21-22) of 22 reviews

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Reviewed on Mar. 26, 2009 by sassyboos

Try monterey jack, cheddar will be fine, not runny....american is processed cheese, so it will be oily

Reviewed on Mar. 24, 2009 by jbenfield2

My family dislikes swiss cheese. Is there another cheese that would make a good substitution? I'm afraid cheddar would be too runny. Any thoughts on using American?

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