Back to Egg Salad English Muffins

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Egg Salad English Muffins Recipe

Egg Salad English Muffins Recipe

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. YIELD: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

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.

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

Sort By :
MY REVIEW
Reviewed Oct. 14, 2012

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

Loading Image