| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
English |
Breakfast, Breads |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Cream cheese; 8oz, softened |
| 2 |
|
Eggs; beaten |
| 1 |
c |
Monterrey Jack cheese; 8oz |
|
|
. grated |
| 2 |
tb |
Blue cheese; crumbled |
| 3 |
oz |
Smoked salmon; chopped |
| 1 |
c |
Asparagus; chopped, blanched |
| 1/4 |
c |
Red bell pepper; sliced |
| 1 |
tb |
Fresh dill; snipped |
|
|
Salt & pepper to taste |
| 6 |
|
English Muffins |
| 18 |
sl |
Bacon; uncooked |
INSTRUCTIONS
Preheat oven to 375=F8F. In food processor or mixer, beat together cream
cheese and eggs until 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 cup quiche mixture onto each. Wrap each muffin half
perimeter with l 1/2 slices of bacon, securing ends with toothpicks.
Bake 25 to 30 minutes or until top is lightly browned. Remove from oven and
let stand 5 minutes before serving. Remove toothpicks. Garnish with fresh
dill. Serve warm or at room temperature.
Makes 6 servings. ** Dallas Morning News -- Food section -- 14 October 92
** Scanned and formatted for you by The WEE Scot -- paul macGregor
Posted to MM-Recipes Digest V4 #4 by "Phillip Waters" <muddy@ibm.net> on
Feb 2, 1999
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