I have made these muffin melts before, but I had forgotten about them, so I was glad to see them in her new book. It reminded me I needed to make them again.
You can make the spread the night before, keep it in the fridge, then just spread it on the English Muffins and broil them when you are ready to eat!
These are the perfect thing to make with all those EASTER eggs you will have!
Make-Ahead Muffin Melts
12 slices bacon, fried and crumbled
12 hard-boiled eggs, peeled and roughly chopped
2 c. grated Cheddar cheese
1 c. (real) Mayonnaise (I used light)
1 heaping Tbl. Dijon mustard, or to taste
1/2 tsp. garlic powder
5 dashes Worcestershire sauce
6 English muffins, split
Combine the chopped bacon, chopped eggs, cheese and the Mayonnaise in a bowl. Next, add the Dijon, garlic powder and Worcestershire sauce. Fold all the ingredients together and give it a taste. Add more of whatever you think it needs, if needed. Preheat your oven's broiler to low. Spread a good amount of the spread on the halved English muffins. Place them on a baking sheet and broil until the topping is hot and the cheese is melted, about 5 minutes. Be careful not to burn them. Serve. Makes 12 melts.
Variations:
-Add some finely diced onion and/or bell pepper
-Use Pepper Jack cheese instead of Cheddar
-Toast on a bagel half instead of an English muffin
-Spread on sandwich bread and add lettuce and tomato for a twist on egg salad
Jenn's Notes: I have made these a few times. I think they are good, but I think they would be better if you toast the English muffin first. I like a little crunch! I have used both full-fat and light Mayo and I think the light tastes just as good. They are good topped with green salsa, but they are so good topped with homemade regular salsa (I have the best recipe, I will post soon).
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