Egg Salad English Muffins

These toasty breakfast muffins give a jump start on brisk autumn mornings. You can make the egg salad ahead of time, then assemble them as needed. They're also good with bacon or ham.


2 servings


3 hard-cooked eggs
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


Preheat oven to 350°F (177°C).

In a 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 for 6 to 8 minutes or until cheese is melted.

Estimated Time

Preparation/Total Time: 15 minutes

Nutritional Information

Amount per serving 2 muffin halves (prepared with reduced-fat mayonnaise and reduced-fat cheese): Calories 475, Fat 26 g (Saturated Fat 7 g), Cholesterol 365 mg, Sodium 1,410 mg, Carbohydrate 31 g, Fiber 2 g, Protein 29 g.

Recipe Courtesy Of

Deborah Flora, Sawyer, Kansas

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