Breakfast Asparagus Bacon Quiche
8 slices H-E-B Bake Shop Glycemic Health Bread, toasted cube 2 slices & set aside
1/4 cup H-E-B Fully Cooked® Peppered or Regular Bacon Pieces
1 bag (12 oz.) H-E-B Select Frozen Asparagus Spears cut into 1-inch sections
1 container (16 oz.) Hill Country Fare Real Egg or 6 large eggs
2 cups H-E-B fat free half and half
1 1/2 cups H-E-B shredded reduced fat monterey jack or mozzarella cheese
* Salt & fresh cracked black pepper
Preheat oven to 400F. Spray a 13 x 9-inch baking dish with non-stick cooking spray and set
Toast the H-E-B Bake Shop Glycemic Health Bread and arrange the 6 remaining slices on the
bottom of the prepared spears over the toasted bread.
Combine Real Egg, fat free half and half, cubed bread and 1 cup of the reduced fat shredde
d cheese in a mixing bowl. Season the egg mixture with salt and fresh cracked black bacon
crumbles. Top the quiche with the remaining 1/2 cup of reduced fat shredded cheese.
Bake the quiche on center oven rack for 10 minutes at 400F. Reduce oven temperature to 350
F and continue baking the quiche for 30 more minutes or until a knife inserted in the cent
er comes out clean.
No Nutritional Information Available