Muffin Melts

Here's another awesomely tasty recipe from The Pioneer Woman! It's an egg salad-type spread that you heat up on a English muffin. It's great for those of us who are too busy to have a real breakfast every morning. I made this Sunday morning and I've been eating on it all week. Just keep the spread in the fridge and spoon it out as you go!

What You'll Need:

12 whole hard boiled eggs, peeled and chopped
2 cups grated cheddar cheese
1 cup mayo
12 slices bacon, fried and crumbled
1 Tbsp Dijon mustard
1/2 tsp garlic powder
3 dashes of Worcestershire sauce
6 whole English muffins, split

What You'll Do:

Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge.

When you get ready to eat, spread on English muffin halves and broil 3-5 minutes.

For a quick work-friendly version - toast the English muffin half in toaster before spreading on egg mixture. Then heat in microwave about 45 seconds.

Also, for a low-fat version - cut out the yolk from the eggs, use whole wheat muffins, reduced fat cheese, light mayo and turkey bacon! I cut out the egg yolks, used whole wheat muffins and reduced fat cheese and they were delish! I think the Worcestershire is what really makes it!