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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Like most people, we always have leftover hard-cooked eggs after Easter. But my family doesn't mind because they know I'll be making these breakfast sandwiches. Ingredients:
4 ounces cream cheese, softened |
2 tablespoons milk |
1 package (2 ounces) thinly sliced deli corned beef, chopped |
1/2 cup shredded swiss cheese |
2 hard-cooked eggs, chopped |
3 english muffins, split and toasted |
sliced hard-cooked egg, optional |
minced fresh parsley, optional |
Directions:
1. In a bowl, combine cream cheese and milk until smooth. Fold in corned beef, cheese and chopped eggs. Spread 1/3 cup mixture on each muffin half.
2. Bake at 450° for 10-12 minutes or until heated through. If desired, garnish each half with an egg slice and parsley. Yield: 2-3 servings.
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