For a change from the usual breakfast bread. Edna toasts up a batch of English Muffins with Bacon Butter. "The hint of Dijon mustard in this hearty spread really dresses up the English muffins," she comments.
- 1/2 cup butter, softened
- 1/2 to 3/4 teaspoon Dijon mustard
- 4 bacon strips, cooked and crumbled
- 4 to 6 English muffins, split
- In a bowl, combine butter and mustard; stir in bacon. Toast the English muffins; spread with bacon butter. Refrigerate any leftover butter. Yield: 4-6 servings.
Originally published as English Muffins with Bacon Butter in Quick Cooking July/August 1998, p17
Reviews for English Muffins with Bacon Butter
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Dec. 8, 2011
"My whole family loved these,, good at breakfast,, also with salads for lunch.."
Reviewed Aug. 19, 2009
"These are very good, a nice bite with breakfast, and easy to make!"