THIS WONDERFUL RECIPE is just too good to keep to myself! My daughter shared it with me. The portions are just right to suit my appetite, and the muffins are so pretty when they're pulled from the oven with the cheese all bubbly and hot. I also serve these to guests. -Violena Carver, Potosi, Missouri
Recommended: Breakfast Ideas for People Who Don't Like Eggs
VERIFIED BY Taste of Home Test Kitchen
- 2 English muffins, split and toasted
- 2 tablespoons mayonnaise
- 4 tomato slices
- 4 onion slices
- 4 slices process American cheese
- 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted. Top with bacon. Serve immediately. Yield: 2 servings.
Originally published as Bacon-Cheese English Muffins in Reminisce July/August 1998, p49
Reviews forBacon-Cheese English Muffins
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Reviewed Feb. 9, 2010
"So simple and so satisfying! I've also tried it with a slice or two of Canadian bacon, but I like the bacon better. And it's even more nutritious with multi-grain muffins."