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Add a photoServings: 6
Ingredients
- 1 pkt Cream cheese, 8oz, softened
- 2 x Large eggs, beaten
- 1 c. Monterrey Jack cheese, 8oz . grated
- 2 Tbsp. Blue cheese, crumbled
- 3 ounce Smoked salmon, minced
- 1 c. Asparagus, minced, blanched
- 1/4 c. Red bell pepper, sliced
- 1 Tbsp. Fresh dill, snipped Salt & pepper to taste
- 6 x English Muffins
- 18 slc Bacon, uncooked
Directions
- Preheat oven to 375degF. In food processor or possibly mixer, beat together cream cheese and Large eggs till blended. Stir in cheeses, salmon, asparagus, red pepper, dill, salt and pepper. Arrange muffin halves in a single layer on foil-lined baking sheet.
- Spoon about 1/4 c. quiche mix onto each. Wrap each muffin half perimeter with l 1/2 slices of bacon, securing ends with toothpicks.
- Bake 25 to 30 min or possibly till top is lightly browned. Remove from oven and let stand 5 min before serving. Remove toothpicks. Garnish with fresh dill. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 672 | |
| Calories from Fat 454 | 68% |
| Total Fat 50.46g | 63% |
| Saturated Fat 18.36g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 1168mg | 49% |
| Potassium 391mg | 11% |
| Total Carbs 28.06g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.67g | 0% |
| Protein 24.9g | 40% |
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