Mini Sausage Quiches Recipe
Mini Sausage Quiches Recipe photo by Taste of Home
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Mini Sausage Quiches Recipe

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4.5 32 25
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These bite-size quiches are loaded with sausage and cheese, plus their crescent roll base makes preparation a breeze. Serve the cute "muffinettes" at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut
Featured In: New Year's Day Brunch
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:48 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 48 servings


  • 1/2 pound bulk hot Italian sausage
  • 2 tablespoons dried minced onion
  • 2 tablespoons minced chives
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 4 large eggs, lightly beaten
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/3 cup grated Parmesan cheese
  • Paprika

Nutritional Facts

1 each: 66 calories, 5g fat (2g saturated fat), 27mg cholesterol, 116mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.


  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.
  2. 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.
  3. 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.
  4. 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. If desired, sprinkle with additional minced chives. Serve warm. Yield: 4 dozen.
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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CyndyA13 User ID: 8567746 261661
Reviewed Feb. 21, 2017

"I just can't understand why anyone would give a recipe a 4 star rating because they were gluten intolerant, as if Jan Mead is responsible for submitting a recipe with gluten in it. Then the 1 star rating because they want to know if ricotta cheese can be substituted and could it be made in standard muffin cups?!? If you don't make the recipe, then don't comment on what you would do and leave ratings that have nothing to do with how the recipe turned out!!!! BTW. These are great!"

oriolegirl User ID: 8854219 247986
Reviewed May. 8, 2016

"I don't think the calorie count on these could be correct. Even doubling it for using a bigger muffin cup."

MY REVIEW User ID: 1289836 226452
Reviewed May. 17, 2015

"This recipe is tasty. But though it is good, I didn't really think it was worth the extra effort it took to prepare the separate quiches. I'll stick with Bacon Swiss Squares."

ShannonLeigh86 User ID: 1009059 113272
Reviewed Oct. 27, 2014

"Made in regular muffins tins and got a batch of 16 when I used two cans of crescent dough. I substituted an Italian mix of cheese in the place of Swiss. So good! Will make again!"

lilval User ID: 7911453 64477
Reviewed Jul. 30, 2014

"I would like to make the breakfast mini quiches But I am gluten intolerant. What can I use in substitute for the crescent roils ?"

MrsLamas User ID: 7909473 60086
Reviewed Jul. 29, 2014

"Seems great can't wait to try it!"

claraevelynheck User ID: 7761004 144367
Reviewed Apr. 13, 2014

"These were definitely a hit at the brunch baby shower today! I could only get around 30 out of the can of crescent rolls which meant I had filling left over. No worries saved the excess filling for us to make a few more for a quick breakfast."

CarolynDT User ID: 7559937 150698
Reviewed Dec. 27, 2013

"Another hit for Christmas breakfast, made ahead then froze and taken out of the freezer first thing in the morning and placed in an oven on low, made in regular muffins tins, yum yum, I made it with ricotta."

fradamer User ID: 3466690 121583
Reviewed Dec. 25, 2013

"Big hit in our home on Christmas Day! A little tedious, but yummy!"

katlaydee3 User ID: 3741999 150682
Reviewed Nov. 23, 2013

"I made these for a potluck at work and doubled the recipe. The only change I made was to use ricotta cheese instead of the cottage. Everyone loved them. One word of warning though, since I made so many I had to use both oven racks and unfortunately did not watch them close enough. I ended up burning the entire lower rack, which was not even on the lowest notch. Lesson learned!"

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