Egg Salad English Muffins Recipe
Egg Salad English Muffins Recipe photo by Taste of Home

Egg Salad English Muffins Recipe

Publisher Photo
These toasty breakfast muffins give Deborah Flora of Sawyer, Kansas a jump start on brisk autumn mornings. “I make the egg salad ahead of time, then assemble them as needed,” she says. “They're also good with bacon or ham.”
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

  • 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

Nutritional Facts

2 muffin halves (prepared with reduced-fat mayonnaise and reduced-fat cheese) equals 475 calories, 26 g fat (7 g saturated fat), 365 mg cholesterol, 1,410 mg sodium, 31 g carbohydrate, 2 g fiber, 29 g protein.

Directions

  1. 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.
  2. Bake at 350° for 6-8 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Egg Salad English Muffins in Cooking for 2 Fall 2005, p37

Nutritional Facts

2 muffin halves (prepared with reduced-fat mayonnaise and reduced-fat cheese) equals 475 calories, 26 g fat (7 g saturated fat), 365 mg cholesterol, 1,410 mg sodium, 31 g carbohydrate, 2 g fiber, 29 g protein.

Reviews for Egg Salad English Muffins

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
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2 Star
 (1)
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MY REVIEW
Reviewed Oct. 14, 2012

"We make this camping on the grill and they are fantastic!"

MY REVIEW
Reviewed Aug. 22, 2010

"I like the concept of this recipe a lot. The timing for the oven was off-you need to cook for more like 10 minutes. Also, it comes out VERY mustard-y, which is not my thing. I may play around with it and try again though."

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