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Mini Sausage Quiches

These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    4 dozen


  • 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


  • In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives.
  • On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms 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° 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.
Test Kitchen Tip
  • Make these gluten-free by skipping the crescent roll crust.
  • Nutrition Facts
    1 mini quiche: 66 calories, 5g fat (2g saturated fat), 27mg cholesterol, 116mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.

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    Average Rating:
    • Susie77
      Dec 20, 2020

      Love this! I cheated a bit though, and use ricotta cheese rather than the cottage cheese. Husband-approved!

    • Dinesh
      Sep 13, 2020

      No comment left

    • sasha7287
      Aug 20, 2019

      These little quiches are excellent! I also put bacon too!

    • Pamela
      May 16, 2019

      I have not made these yet. Just wondering if they could be frozen, i am going to try this weekend.

    • ebramkamp
      Mar 27, 2019

      These were perfect for a tasty utensil free finger food. I did add about a T of minced red pepper. I also used ricotta cheese instead of cottage cheese because I had some which needed to be used. It took a bit of gentle but persistent rolling to get enough dough roll. I placed the cut dough into the muffin tin then used the bottomed of a shot glass to gently press the dough on the bottom and up the sides. It was fast and easy. These were quite tasty.

    • Appy_Girl
      Mar 22, 2019

      Nice little snack recipe. Easy prep and a quick bake. Very tasty . I added some green pepper. Gobbled up by all. Empty plate equals winner. V F E

    • 1979angelfan
      May 3, 2018

      Can't eat sausage to spicy; can I use crisp bacon in bite size instead. If so, how much bacon?

    • cindiak
      Apr 11, 2018

      They are very good. I needed an appetizer that would be good at room temperature and these did the trick.

    • walkercadillac
      Feb 12, 2018

      This recipe was LIFE CHANGING! IT was so amazing, and not only did I and my guests love it, but I now use it as a 'template' recipe for breakfast quiches. I switch up the ingredients, like the cheese, the sausage, add more veggies, I just keep the measurements for the eggs and the cheese the same, for the correct ratio of egg to cheese taste. Overall, THANKS SO MUCH, I love this recipe! It tastes great with all different cheeses and breakfast sausage too! Also - I've never made it in a mini muffin tin, I just use a regular 12 muffin cup tin and the timing on cooking it is the same.

    • CyndyA13
      Feb 21, 2017

      These are great!