 |
| Sorry side ways |
Most people I know think that if you skip breakfast you will have more room for a huge lunch. When in reality if you eat a small breakfast you will wake up your metabolism and you will be ravenous come lunch time and you will enjoy your big lunch more. Plus if your house is like mine and full of young people skipping breakfast is not an option or they will eat your arm off, or at least the cat's food.
This recipe comes again from Pioneer Woman ( I am only a tiny bit obsessed hay she makes good food) over at Tasty Kitchen. These little babies are simple to prepare a day or two ahead, simple to put together the morning you are going to eat them and they are delicious. If you are severely adverse to warm mayo take in two points into consideration before you do not try them. 1 the mayo is just a binder once everything is mixed together it doesn't even taste like mayo. 2 if it still grosses you out consider eating the spread cold on a toasted english muffin.
This recipe is easily halved however it hold well in the fridge if you don't eat it all in one day. These are perfect on school mornings also.
Make-Ahead Muffin Melts
- 12 whole Hard-boiled Eggs, Peeled And Chopped
- 2 cups Grated Cheddar Cheese
- 1 cup (Real) Mayonnaise
- 12 slices Bacon, Fried And Crumbled
- 1 Tablespoon (heaping) Dijon Mustard
- ½ teaspoons Garlic Powder
- 3 dashes Worcestershire Sauce
- 6 whole English Muffins Split
Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.
Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)
Serve immediately!
* Extra kick try pepper jack instead of cheddar
* Try sprinkling with hot sauce
* Add a 1/2 tsp cayenne pepper to the mix
No comments:
Post a Comment