EGG SALAD ENGLISH MUFFINS
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
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 475 calories, Fat 26g fat (7g saturated fat), Cholesterol 365mg cholesterol, Sodium 1410mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
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