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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.