Average Rating: 4.588235TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 4 dozen.Ingredients
- 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 Daisy 4% cottage cheese
- 1/3 cup grated Parmesan cheese
- Paprika
Instructions
- 1. In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives.
- 2. On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms 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 teaspoons over sausage mixture in each cup. Sprinkle with paprika.
- 4. Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.
Nutrition Facts
1 mini quiche: 66 calories, 5g fat (2g saturated fat), 27mg cholesterol, 116mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.
