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Egg Salad English Muffins

These toasty breakfast muffins will give you a jump-start on brisk autumn mornings. I make the egg salad ahead of time, then assemble them as needed. They're also good with bacon or ham. —Deborah Flora, Sawyer, Kansas
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings

Ingredients

  • 3 hard-boiled large eggs, chopped
  • 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

  • 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.
Nutrition Facts
1 each: 475 calories, 26g fat (7g saturated fat), 365mg cholesterol, 1410mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 29g protein.
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