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
- 2 English muffins, split and toasted
- 2 tablespoons mayonnaise
- 4 tomato slices
- 4 onion slices
- 4 slices process American cheese
- 4 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 for Bacon-Cheese English Muffins
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
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."