Sunday, August 22, 2010

Egg Salad English Muffins

I really enjoyed the concept of this breakfast dish. It is basically something you could put together the night before, and throw in the oven in the morning. However, it has a very big mustard taste which is not for me at all. If I made this in the future, I would play around with the flavors somehow...just haven't figured that out yet.

Egg Salad English Muffin

  • 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
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.

Bake at 350° for 6-8 minutes or until cheese is melted.
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