HARVEST BRUNCH QUICHE

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2 eggs, beaten
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons crumbled blue cheese
• 3 ounces smoked salmon, chopped
• 1 cup chopped fresh asparagus, blanched (or frozen asparagus, thawed)
• 1/4 cup diced red bell pepper
• 1 tablespoon snipped fresh dill or 1/2 teaspoon dried dill
• salt and fresh ground pepper to taste
• 6 BAYS^® English Muffins, split
• 18 slices bacon, uncooked

Instructions

• In food processor or mixer, beat cream cheese and eggs together 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 the perimeter of each muffin half with 1-1/2 slices of bacon, securing ends with toothpicks.
  
  
• Bake in a preheated 375° F oven 25-30 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.