Mini Sausage Quiches

Debbie Quimby


Found this recipe in a Taste of Home magazine. As the recipe states, these are "loaded with sausage and cheese, plus their crescent roll base makes preparation a snap."

I've tried them. They are yummy!


★★★★★ 1 vote

4 dozen quiches
25 Min


  • 1/2 lb
    bulk hot italian sausage
  • 2 Tbsp
    dried minced onion
  • 2 Tbsp
    minced chives
  • 1 pkg
    crescent rolls (8 count)
  • 4 large
    eggs, lightly beaten
  • 2 c
    (8 oz) swiss or cheddar cheese, grated
  • 1 c
    (8 oz) cottage cheese
  • 1/3 c
    grated parmesan cheese
  • ·

How to Make Mini Sausage Quiches


  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. Fill each with about 2 teaspoons of sausage mixture.
  3. In a large bowl, combine eggs and cheeses. Spoon 2 teaspoonfuls over sausage mixture. Sprinkle with paprika.
  4. Bake at 375 degrees for 20-25 minutes or until knife inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

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