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.
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 use light)
1 heaping Tbl. Dijon mustard, or to taste
1/2 tsp. garlic powder
5 dashes Worcestershire sauce
6 English muffins, split and toasted
Combine the crumbled 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 toasted 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.
-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