Mini Sausage Quiches
Prep: 25 minutes Bake: 20 minutes These bites size quiches are loaded with sausage and cheese, and their crescent roll crusts make preparation a snap. Serve these bite-sized treats at any brunch or potluck gathering. 1/2 pound bulk Italian Sausage 2 tablespoons dried minced onions 2 tablespoons minced chives 1 tube (8 ounces) refrigerated crescent rolls 4 eggs, lightly beaten 2 cups (8 ounces) shredded Swiss Cheese 1 cup small-curd cottage cheese 1/3 cup grated Parmesan cheese Paprika In a large skillet, cook sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in chives. 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. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoonfuls over sausage mixture. Sprinkle with paprika. Bake at 375 degrees 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. Refrigerate leftovers. Yield: 4 dozen Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
