Egg Salad English Muffins |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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These toasty breakfast muffins give Deborah Flora of Sawyer, Kansas a jump start on brisk autumn mornings. âI make the egg salad ahead of time, then assemble them as needed,â she says. âThey're also good with bacon or ham.â Ingredients:
3 hard-cooked eggs |
1/4 cup mayonnaise |
1/4 teaspoon prepared mustard |
2 english muffins, split and toasted |
4 slices canadian bacon |
1/4 cup shredded cheddar cheese |
Directions:
1. In a small bowl, combine the eggs, mayonnaise and mustard. Place English muffins cut side up on an ungreased baking sheet. Top each with a slice of Canadian bacon, 1/4 cup egg mixture and cheddar cheese.
2. Bake at 350° for 6-8 minutes or until cheese is melted. Yield: 2 servings.
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