Friday, January 30, 2015

Bacon Egg Muffin Melts

I made this recipe once about 4 years ago, then not again until just recently when I happened to have leftover hard boiled eggs, bacon, and English muffins that needed to be used.  They're way too good to only make when I happen to have the correct leftovers!  My husband loved them and said they're like Egg McMuffins from McDonald's, only much better. 
This recipe is from the Pioneer Woman blog, I changed it a tiny bit.  She says the mixture can be made ahead of time and even spread on the muffins the night before and then refrigerated.  I'll have to give this a try sometime when we have overnight guests.
Bacon Egg Muffin Melts
4 hard boiled eggs, peeled and diced
4 slices bacon, cooked and crumbled
2/3 C shredded cheddar
1/3 C mayo
1/2 T dijon mustard
1 t Worcestershire sauce
1/4 tsp garlic powder
4 English muffins, cut in half
Preheat oven to 350 and line a baking sheet with foil or parchment paper.  Stir together everything except muffins.  Spread filling evenly over each muffin half.  Arrange on baking sheet and bake muffins for 10 minutes.  Turn on broiler and broil until the topping is lightly browned, about 3 minutes.  Keep a close eye on the muffins during this time because they can burn very quickly!  Serve muffins immediately.
Yield: 4 servings

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