Asparagus Quiche Muffins
This page is printer friendly.
6 to 8 Wolferman's 1910 Singnature English Muffins
4 eggs, large
1 cup half and half or cream
1/8 tsp salt
¼ tsp pepper
¾ cup grated cheese, cheddar, divided in half
¼ cup red pepper, small diced and sautéed
1 small bunch of asparagus, lightly steamed and cut into 1-2” pieces
Melted butter or cooking spray
Slice top 1/8” off English muffins. Using a 2 – 2 ½” round biscuit cutter to hollow out the English muffins, insert cutter approximately 1” deep in the top of the remaining muffin, remove cutter and use a fork to gently remove the cut portion. Brush (or spray) the inside with butter.
In a large bowl, whisk first 2 ingredients together. Season with salt and pepper. Place ½ of the cheese in the bottom of the muffins, then fill with asparagus, peppers and cover with egg mixture sprinkle with remaining cheese.
Bake for 20 minutes at 375 degrees.