(Courtesy of Taste of Home)
1/2 lb. bulk hot Italian sausage
2 Tbsp. dried minced onion
2 Tbsp. minced chives
1 tube (8 oz.) refrigerated crescent rolls
4 eggs, lightly beaten
2 c. (8 oz.) shredded Swiss cheese
1 c. (8 oz.) 4% cottage cheese
1/3 c. grated Parmesan cheese
Paprika
Directions:
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 degrees 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. Refrigerate leftovers.
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