#1,500: Mini Sausage Quiche

This recipe was so much easier to make (and tastier) than I thought it would be.  I made these to take to a friend and I hope she enjoyed them as much as I did.  The recipe claims you can get 48 mini muffins out of a tube of crescent rolls....that's a joke.  Try half of that!!  I got 12 large ones and 12 mini muffin tin sized ones.  I would definitely make this again though.  

1/2 pound bulk hot Italian sausage (I used 1 lb bulk pork breakfast sausage)
2 tablespoons dried minced onion
2 tablespoons minced chives
1 tube (8 ounces) refrigerated crescent rolls (I used crescent sheets)
4 eggs, lightly beaten
2 cups (8 ounces) shredded Swiss cheese (I used Italian blend)
1 cup (8 ounces) 4% cottage cheese
1/3 cup 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 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° 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. Yield: 4 dozen.