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Mini Sausage Quiches
Simple and easy breakfast
pound bulk hot Italian sausage
tablespoons dried minced onion
tablespoons minced chives
ounces refrigerated crescent rolls
eggs lightly beaten
ounces shredded Swiss cheese
ounces 4% cottage cheese
cup grated Parmesan cheese
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.
On a lightly floured surface, untill 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 teaspoons over sausage mixture in each cup. Sprinkle with paprika.
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. Refrigerate leftovers.
1 Serving ()
*Percent Daily Values are based on a 2,000 calorie diet.
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