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Egg Salad English Muffins Recipe

Egg Salad English Muffins Recipe

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.”
TOTAL TIME: Prep/Total Time: 15 min. YIELD:2 servings


  • 3 hard-boiled large eggs, chopped
  • 1/4 cup mayonnaise
  • 1/4 teaspoon prepared mustard
  • 2 English muffins, split and toasted
  • 4 slices Jones Dairy Farm Canadian Bacon
  • 1/4 cup shredded cheddar cheese


  • 1. 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.
  • 2. Bake at 350° for 6-8 minutes or until cheese is melted. Yield: 2 servings.

Nutritional Facts

1 each: 475 calories, 26g fat (7g saturated fat), 365mg cholesterol, 1410mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 29g protein.

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Jennyflemal User ID: 6914775 128664
Reviewed Oct. 14, 2012

"We make this camping on the grill and they are fantastic!"

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