Egg Salad English Muffins
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.â€
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/4 cup mayonnaise
- 1/4 cup shredded cheddar cheese
- 3 large eggs chopped
- 1/4 teaspoon prepared mustard
- 2 english muffins split and toasted
- 4 slices jones canadian bacon
- Carbohydrate 29.0299089307732 g
- Cholesterol 662.325000008876 mg
- Fat 31.2801102149824 g
- Fiber 1.54280517957976 g
- Protein 27.4074192697888 g
- Saturated Fat 9.77290815652871 g
- Serving Size 1 1 servings. (252g)
- Sodium 818.90817638357 mg
- Sugar 27.4871037511935 g
- Trans Fat 11.3469234270701 g
- Calories 510 calories
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 350degrees for 6-8 minutes or until cheese is melted.
