Ingredients
1/2 pound bulk hot Italian sausage2 tablespoons dried minced onion2 tablespoons minced chives1 tube (8 ounces) refrigerated crescent rolls4 large eggs, lightly beaten2 cups shredded Swiss cheese1 cup 4% cottage cheese1/3 cup grated Parmesan cheesePaprika
Preparation
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.
