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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Here's a Mexican twist on egg salad and english muffin melt. Ingredients:
4 eggs, hard boiled, peeled and chopped |
2 tablespoons mayonnaise |
2 tablespoons red onions, minced |
3/4 teaspoon mexican seasoning |
2 english muffins, split |
1 (7 ounce) can whole green chilies |
1 cup cheese, shredded, mexican blend |
Directions:
1. Preheat oven to 450°F
2. Stir together eggs, mayonnaise, onion and mexican seasoning.
3. Lightly toast English muffins and place on a foil-covered baking sheet. Top each with equal amounts of egg mixture, chiles and cheese.
4. Bake for 10 minutes or until eggs are warmed and cheese is melted.
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