Categories: Egg dishes

Ingredients

• 1/2 lb. bulk hot Italian sausage
• 2 Tbsp. dried minced onion
• 2 Tbsp. minced chives
• 1 tube (8oz.) refrigerate crescent rolls
• 4 large eggs, lightly beaten
• 2 cups (8 oz.) shredded Swiss cheese
• 1 cup (8 oz.) 2% cottage cheese
• 1/3 cup grated Parmesan cheese
• Paprika

Directions

1. In a large skillet, brown sausage and onion over medium heat for 4 to r5 minutes or until meat is no longer pink; drain. Stir in chives.

2. 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.

3. Fill each with about 2 tsp. of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 tsp. of sausage mixture over sausage mixture. Sprinkle with paprika.

4. Bake at 375 degrees for 20 to 25 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks, if desired.

5. sprinkle with additional minced chives. Serve warm

6. Makes 4 dozen

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