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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 48 |
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These bite-size quiches are loaded with sausage and cheese, plus their crescent roll bases make preparation a snap. Serve these cute muffinettes at any brunch or potluck gathering. 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 eggs, lightly beaten |
2 cups (8 ounces) shredded swiss cheese |
1 cup (8 ounces) 4% cottage cheese |
1/3 cup grated parmesan cheese |
paprika |
Directions:
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. Serve warm. Yield: 4 dozen.
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