English Muffin Brunch Quiche




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6 strips bacon
1-1/2 tablespoons butter
1 medium onion, sliced
1/2 cup sour cream
1/2 cup half-and-half
2 eggs
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/4 teaspoon freshly ground black pepper
4 ounces shredded Swiss cheese
4 BAYS English Muffins


Preheat oven to 375° F. In a medium skillet, cook bacon until crisp. Drain on paper towels. Discard grease and wipe out pan. Add butter to same skillet and sauté onions over medium heat for 5 minutes or until softened and translucent. Remove from heat.

In a medium bowl, combine sour cream, half-and-half, eggs, salt, nutmeg and black pepper. Crumble bacon and add to egg mixture along with sautéed onions and half of cheese. Mix well. Place muffin halves on a lined, lightly greased baking sheet. Pour 1/4 cup of quiche mixture over each muffin half, distributing evenly. Sprinkle halves with remaining cheese. Bake for 20-25 minutes or until puffed and lightly browned. Serve 1-2 halves per person.

HINT: Reheat leftover quiche in preheated broiler for 3-5 minutes.



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