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.”
Here's a paired-down version of a long-time staple. You can also add a little cream cheese to the recipe for an extra-creamy sandwich if you'd like. —Linda Braun, American Egg Board, Park Ridge, Illinois
An aunt shared this wonderful recipe with me years ago when I was looking for some low-budget meals. The hearty ham and toasted bread make it a deliciously different kind of egg salad sandwich.
-Beverly Stiger, Wolf Creek, Montana