Just the name is fancy. Quiche. Sounds like you really know what you’re doing in the kitchen. And anything mini is so great. Because really “mini” just means “ready to eat right now without any cutting involved.” Less work for you! You’re welcome.
1 lb. sausage (or chopped ham)
3 T sweet onion, chopped
1 8-ounce tube refrigerated crescent rolls
8 eggs, beaten
1 c mozzarella cheese, shredded
1 c cheddar cheese, shredded
salt and pepper
Brown sausage in large skillet. Add onion. (Or combine chopped ham and onion.) Unwrap crescent rolls and unroll on lightly floured surface. Pinch seams together. Cut into 48 even squares. Press onto bottom and partly up sides of greased mini muffin tins. Fill each cup with 2 teaspoons sausage (or ham) mixture. Combine eggs and cheese. Salt and pepper to taste. Spoon 2 teaspoonfuls over sausage (or ham) mixture. Bake at 375 for 15 minutes. Cool 5 minutes. Remove from pans and serve warm. Refrigerate leftovers.