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

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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.”
Recommended: 36 Ways to Love Toast
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 3 hard-cooked eggs
  • 1/4 cup mayonnaise
  • 1/4 teaspoon prepared mustard
  • 2 English muffins, split and toasted
  • 4 slices Jones Dairy Farm Canadian Bacon
  • 1/4 cup shredded cheddar cheese

Nutritional Facts

1 each: 475 calories, 26g fat (7g saturated fat), 365mg cholesterol, 1410mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 29g protein.


  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

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Jennyflemal User ID: 6914775 128664
Reviewed Oct. 14, 2012

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

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