Egg Salad English Muffins

Name: Egg Salad English Muffins
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 3 hard-boiled large eggs, chopped; 1/4 cup mayonnaise; 1/4 teaspoon prepared mustard; 2 English muffins, split and toasted; 4 slices Canadian bacon; 1/4 cup Kerrygold shredded cheddar cheese

These toasty breakfast muffins will give you a jump-start on brisk autumn mornings. I make the egg salad ahead of time, then assemble them as needed. They're also good with bacon or ham. —Deborah Flora, Sawyer, Kansas

Ingredients

3 hard-boiled large eggs, chopped
1/4 cup mayonnaise
1/4 teaspoon prepared mustard
2 English muffins, split and toasted
4 slices Canadian bacon
1/4 cup Kerrygold shredded cheddar cheese

Directions

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.
Bake at 350° for 6-8 minutes or until cheese is melted.