Mini Sausage Quiches Recipe

4.5 31 29
Mini Sausage Quiches Recipe
Mini Sausage Quiches Recipe photo by Taste of Home
Publisher Photo

Mini Sausage Quiches Recipe

Read Reviews
4.5 31 29
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1/2 pound Johnsonville® Ground 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 shredded Swiss cheese
  • 1 cup 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. If desired, sprinkle with additional minced chives. Serve warm. Yield: 4 dozen.
Test Kitchen Tip
  • Make these gluten-free by skipping the crescent roll crust.
  • Originally published as Mini Sausage Quiches in Taste of Home October/November 2005, p39

    Nutritional Facts

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

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    • 1/2 pound Johnsonville® Ground 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 shredded Swiss cheese
    • 1 cup 4% cottage cheese
    • 1/3 cup grated Parmesan cheese
    • Paprika
    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.
    Test Kitchen Tip
  • Make these gluten-free by skipping the crescent roll crust.
  • Originally published as Mini Sausage Quiches in Taste of Home October/November 2005, p39

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    Reviews forMini Sausage Quiches

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    MY REVIEW
    1979angelfan User ID: 7782998 287432
    Reviewed May. 3, 2018

    "Can't eat sausage to spicy; can I use crisp bacon in bite size instead. If so, how much bacon?"

    MY REVIEW
    cindiak User ID: 221828 286524
    Reviewed Apr. 11, 2018

    "They are very good. I needed an appetizer that would be good at room temperature and these did the trick."

    MY REVIEW
    walkercadillac User ID: 7529843 283589
    Reviewed Feb. 12, 2018

    "This recipe was LIFE CHANGING! IT was so amazing, and not only did I and my guests love it, but I now use it as a 'template' recipe for breakfast quiches. I switch up the ingredients, like the cheese, the sausage, add more veggies, I just keep the measurements for the eggs and the cheese the same, for the correct ratio of egg to cheese taste. Overall, THANKS SO MUCH, I love this recipe! It tastes great with all different cheeses and breakfast sausage too! Also - I've never made it in a mini muffin tin, I just use a regular 12 muffin cup tin and the timing on cooking it is the same."

    MY REVIEW
    CyndyA13 User ID: 8567746 261661
    Reviewed Feb. 21, 2017 Edited Feb. 23, 2017

    "These are great!"

    MY REVIEW
    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
    [email protected] 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."

    MY REVIEW
    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!"

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

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

    MY REVIEW
    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."

    MY REVIEW
    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."

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