- 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
- 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. If desired, sprinkle with additional minced chives. Serve warm. Yield: 4 dozen.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Mini Sausage Quiches
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"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."
"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!"
"I would like to make the breakfast mini quiches But I am gluten intolerant. What can I use in substitute for the crescent roils ?"
"Seems great can't wait to try it!"
"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."