- 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
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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!