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Egg Salad English Muffins

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Total Time
Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Deborah Flora

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

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Egg Salad English Muffins

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Prep Time 5 min
Cook Time 10 min
Yield 2 servings

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
Text Ingredients

Directions

  1. 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.
  2. Bake at 350° for 6-8 minutes or until cheese is melted.

Nutrition Facts

1 each: 475 calories, 26g fat (7g saturated fat), 365mg cholesterol, 1410mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 29g protein.

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