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
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Reviewed Jul. 11, 2015
"Quite tasty and easy to make."
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!"