Here's a great make-ahead recipe for a quick meal anytime. Pioneer Woman posted this recently, and I knew I had to try it. It's basically an egg salad mixture with cheese that's baked on top of an english muffin. The egg mixture can be made ahead of time and stored in the refrigerator until ready to assemble and bake. I made it Sunday morning and 3 out of 5 in my family loved them. Two of my kids are extremely picky, although they did try it, so I've got to give them credit for that. The original recipe calls for regular bacon, but I used turkey bacon and it was just fine. I needed to cook them for a little longer than the 3-5 minutes stated in the recipe, so you'll want to keep an eye on them. These aren't exactly figure friendly, so I won't be making them again for awhile, but it was a good way for me to use up some muffins we had in the pantry. Enjoy!
Here's the link to the original recipe on Pioneer Woman's website.
Egg Muffin Melts
- 12 whole Hard-boiled Eggs, Peeled And Chopped
- 2 cups Grated Cheddar Cheese
- 1 cup (real) Mayonnaise
- 12 slices Turkey Bacon, cooked and chopped
- 1 Tablespoon Dijon Mustard
- ½ teaspoon Garlic Powder
- 3 dashes Worcestershire Sauce
- 6 whole-wheat English Muffins Split
Combine eggs with all other ingredients. Fold together gently. If making ahead, cover and store in the fridge overnight.
Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly.