Egg Salad Breakfast Muffins |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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These are delicious ANY time of day. I used jalapeno processed cheese slices and loved the extra flavor. Yum. Recipe courtesy of The Pillsbury Cookbook. Good luck eating just one. Ingredients:
6 eggs, hard-cooked and chopped |
1/2 cup mayonnaise or 1/2 cup salad dressing |
2 tablespoons sweet pickle relish |
1/4 teaspoon prepared mustard |
4 english muffins, split and toasted |
8 slices canadian bacon or 8 slices ham |
1/2 cup cheddar cheese, shredded |
Directions:
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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