Real Recipes From Real Home Cooks ®

mini sausage quiches

(1 rating)
Recipe by
Debbie Quimby
Vicksburg, MS

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 rating)
yield 4 dozen quiches
cook time 25 Min

Ingredients For mini sausage quiches

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

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.