Mini Sausage Quiches

• 1/2 pound bulk hot Italian sausage
• 2 tablespoons dried minced onion
• 2 tablespoons minced chives
• 1 tube (8 ounces) refrigerated crescent rolls
• 4 large eggs, lightly beaten
• 2 cups shredded Swiss cheese
• 1 cup 4% cottage cheese
• 1/3 cup grated Parmesan cheese
• Paprika

1. In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes; 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 375u0b0 until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.

sausage, onion, chives, crescent rolls, eggs, swiss cheese, cottage cheese, parmesan cheese, paprika

Taken from www.tasteofhome.com/recipes/mini-sausage-quiches/ (may not work)