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Mini Sausage Quiches Recipe

Mini Sausage Quiches Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD: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 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.

Recipe Note

Test Kitchen Tip

  • Make these gluten-free by skipping the crescent roll crust.
  • Nutritional Facts

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

    Reviews for Mini Sausage Quiches

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    Reviewed Feb. 21, 2017 Edited Feb. 23, 2017

    "These are great!"

    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."

    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."

    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!"

    Reviewed Jul. 29, 2014

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

    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."

    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."

    Reviewed Dec. 25, 2013

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

    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!"

    Reviewed Nov. 14, 2013

    "Sometimes these review things won't let you post without clicking on the stars to rate...this one says "add rating in order to submit". I notice some of you have posted without a rating but it won't allow me to do it. Not sure why. I haven't made these but would do it with mild sausage & don't think I'd like chives. Wondering if Ricotta cheese could replace cottage cheese? Has anyone made these in standard muffin cups instead of mini's and if cooking time is different?"

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