Crescent Brunch Sausage And Egg Quiche Recipes

MINI SAUSAGE QUICHES

Steps:

• 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.

SAUSAGE & CRESCENT ROLL CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese., In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

CRESCENT BRUNCH SAUSAGE AND EGG QUICHE

Steps:

• Butter an 11 x 7-inch baking dish.
• In a skillet cook the pork sausage meat in a skillet until well browned (you may drain the fat but leave a few tablespoons in the skillet; remove to a bowl and set aside.
• In the same skillet add in onion and cook for about 3 minutes, then add in the sliced mushrooms and mix to combine; set aside.
• Remove and unroll 1 package of the crescent rolls.
• Press the dough into the bottom of the baking dish to form a crust.
• Seal the perforations together.
• Sprinkle the cooked sausage meat over the dough, then sprinkle the sauteed onion/mushroom mixture over the sausages.
• Top with finely cubed cream cheese, then pimientos.
• In a bowl beat eggs with cream, cayenne pepper, black pepper and garlic powder; pour evenly over the top of the mixture.
• Unroll the remaining crescent roll.
• Cut the dough into 1/2-inch lengthwise strips.
• Use strips to form a lattice crust over the top of the quiche.
• Sprinkle with paprika.
• Bake at 350°F for 50-55 minutes (cover with foil if browning too much).
• Let stand for 15 minutes before slicing.