Mini Breakfast Quiches

My husband found a recipe for mini sausage quiches that appealed to him and asked if I would make it. It looked okay, but I preferred pork sausage to Italian sausage for breakfast. As well because I decided to change the type of sausage, I swapped out the Parmesan and Swiss cheeses.

The recipe below is what I came up with. We thought they turned out pretty tasty.

Mini Breakfast Quiches

Serves 4-6

Ingredients

1lb pork breakfast sausage

1/2 cup chopped onion

1 package refrigerated crescent rolls (8-10 count)

3 large eggs, lightly beaten 

1/2 cup shredded cheddar or cheddar jack mix

1/2 cup shredded smoked Gouda or cut into tiny cubes (1/4 in)

1-2 tablespoons of chive-flavored cream cheese; add to eggs as small dabs

1/2 cup small curd cottage cheese

Instructions:

1. Large skillet - brown sausage; loosely crumbled, Drain excess fat, add chopped onion and cook until onions are soft; set aside 

2. Spray a 12-serving muffin pan with non-stick cooking spray. Line with baking cups and lightly spray cups as well.

3. Beat eggs then add all cheeses

4. Roll out crescent dough as one large rectangle on a lightly floured surface. Pinch seams together. Cut into 12 pieces. 

5. Shape and stretch each piece gently to cover bottom and half of each baking cup.

6. Fill each baking cup with about 2 Tbsp of cooked sausage and onion.

7. Add about 2 Tbsp of egg mixture.

Each baking cup should be about full.

8. Bake at 375 for about 20-25 minutes until knife inserted in center comes out clean.

Cool 5-10 minutes on wire rack. Serve warm.