Egg Salad Breakfast Muffins Recipe

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Egg Salad Breakfast Muffins
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  1. Heat oven to 350.
  2. In a small bowl, combine eggs, salad dressing/mayonnaise, relish and mustard.
  3. Blend well.
  4. Top each muffin half with a slice of Canadian bacon or ham.
  5. Top Canadian bacon with 1/4 cup of egg mixture.
  6. Place on ungreased cookie sheet.
  7. Sprinkle each with a tablespoon of cheese.
  8. Bake for 6 to 8 minutes or until thoroughly heated and cheese is melted.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 583.44 Kcal (2443 kJ)
Calories from fat 345.14 Kcal
% Daily Value*
Total Fat 38.35g 59%
Cholesterol 333.39mg 111%
Sodium 1346.01mg 56%
Potassium 404.49mg 9%
Total Carbs 29.76g 10%
Sugars 4.66g 19%
Dietary Fiber 2.68g 11%
Protein 29.53g 59%
Vitamin C 0.1mg 0%
Iron 3mg 17%
Calcium 247mg 25%
Amount Per 100 g
Calories 261.12 Kcal (1093 kJ)
Calories from fat 154.47 Kcal
% Daily Value*
Total Fat 17.16g 59%
Cholesterol 149.21mg 111%
Sodium 602.41mg 56%
Potassium 181.03mg 9%
Total Carbs 13.32g 10%
Sugars 2.09g 19%
Dietary Fiber 1.2g 11%
Protein 13.22g 59%
Iron 1.3mg 17%
Calcium 110.5mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
  • 16

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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