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Egg Salad English Muffins

 Egg Salad English Muffins
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.”
2 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
  • 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.