EGG SALAD ENGLISH MUFFINS

Egg Salad English Muffins image

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

Time 15m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

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

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.