Happy Easter everyone! I hope the Easter Bunny brought you all a big basket of goodies!
I am making a turkey and all the fixings for dinner, what are you all having?
For breakfast today I decided to use some of my lovely colored Easter eggs to make these tasty looking muffin melts.
I noticed this recipe right away when I was flipping through the Pioneer Woman’s new cookbook.
They are so easy and so yummy!!
I quartered the recipe since it is only the 2 of us, but this would be a great breakfast for a crowd since you can prep it in advance!
What you need,
3 slices bacon, cooked, cooled and crumbled
3 hard boiled eggs, peeled and chopped
½ cup grated cheddar cheese
¼ cup mayo
1 green onion, just the green part, chopped finely
½ tsp. Dijon mustard
1/8 tsp. garlic powder
Dash of worchestire sauce
Salt/Pepper to taste
2 English muffins
Turn on the broiler in your oven on to heat up.
In a large bowl mix together the mayo, Dijon mustard, garlic powder, worchestire sauce, salt and pepper. Stir in the green onion, grated cheddar cheese and chopped egg.
Mix until well combined.
Spoon a quarter of the mixture onto each English muffin half.
Place the muffins onto a baking sheet and place on the lower rack of the oven for 5-7 minutes or until the egg mixture is hot, brown and bubbly.
Serve right away.
These are so darned good. I love that you can make up the filling part a day ahead and then just slather it on the muffins, bake and you have breakfast!
You could totally do them southwest style with some chopped jalapeno, pepper jack cheese and chopped tomato. Or you could do ham or sausage instead of the bacon.
A perfect way to use up some of your left over Easter Eggs!
Jen
Recipe adapted from The Pioneer Woman
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