Monday, August 9, 2010

Muffin Melts



This dish could best be described as a breakfast egg salad with a couple of unexpected ingredients. I don’t normally think of Dijon mustard, garlic powder, or Worcestershire sauce with breakfast, but after tasting the ingredients all together, the dish would not be as good without it! The Dijon mustard especially adds a great flavor. For those that might be skeptical, give it a try before ruling it out…I think you will be pleasantly surprised! The egg mixture can be made the night before for a quick prep the morning of. You can also add in extra spices such as cayenne pepper or paprika for those that enjoy an extra special kick of flavor. This is a great dish for feeding a crowd, but can also be halved for a smaller crowd.

Muffin Melts

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12 whole Hard-boiled eggs, peeled and chopped

2 cups grated cheddar cheese

1 cup mayonnaise

12 slices bacon, cooked and crumbled

1 heaping tablespoon Dijon mustard

1/2 teaspoon garlic powder

3 dashes Worcestershire sauce

6 whole English muffins, split

Combine eggs with cheese, mayo, bacon, mustard, garlic powder, and Worcestershire . Fold together gently. At this point, the mixture could be covered and stored in the refrigerator overnight.

Spread mixture on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly.

Serve immediately.

Source: Pioneer Woman

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