Mini Sausage Quiches ---- From Beth Hott

½ pound bulk hot Italian sausage

2 T dried minced onion

2 T minced chives

1 tube (8 oz) refrigerated crescent rolls

4 eggs, lightly beaten

2 c (8oz) shredded Swiss cheese

1 c small curd cottage cheese

1/3 c grated Parmesan cheese

paprika

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, 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 1 – 2 teaspoonfulls of the sausage mixture. In a large bowl combine the eggs and cheeses. Spoon 2 teaspoonfuls over sausage mixture. 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.