Asparagus Quiche Muffins

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6 to 8 Wolferman's 1910 Singnature English Muffins

4 eggs, large

1 cup half and half or cream

1/8 tsp salt

� tsp pepper

� cup grated cheese, cheddar, divided in half

� cup red pepper, small diced and saut�ed

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 �” 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 � 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.

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