Mini Sausage Quiches

In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes; 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 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° 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.

Make these gluten-free by skipping the crescent roll crust.