34 mins (prep 30, cooking 4)
6 ingredients
48 servings
I like to cut the english muffins in half then each half into quarters before I spread the mixture on top. I also like to flash freeze them on a cookie sheet until frozen completely and then put in a zip lock bag and then put back into the freezer so you can take out the amount you wish to use without having to cook them all at once. I broil mine from the frozen state.

Categories:  served-hot , <-60-mins , easy , presentation , finger-food , appetizer , time-to-make ,
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Serving Size (6.65 g)
Servings 48
Amount per Serving
Calories 36.08 Calories from Fat 29.97
% Daily Value *
Total Fat 3.33g 246.15%
Saturated Fat 1.55g 372.06%
Trans Fat 0.08g %
Cholesterol 5.59mg 89.51%
Sodium 90.94mg 181.87%
Total Carbohydrate 1.33g 21.25%
Dietary Fiber 0.06 g 11.91%
Sugars 0.07 g %
Protein 0.33g 31.55%
Vitamin A 64.34IU% Vitamin C 0.0mg%
Calcium 3.34mg% Iron 0.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
baby shrimp, english