Friday, December 26, 2014

New Recipe: Make-Ahead Muffin Melts

The day after Christmas already? I can't believe it. I actually started my Christmas shopping in September this year. It's the first year I've ever started really early and it was great! Except that I'm the kind of person who can't wait to give a gift so hanging on to all those presents for so long was murder. We had a wonderful Christmas - and I hope you all did too! I'm still going through all our Christmas pictures, so I thought I'd post about Christmas breakfast.

Christmas breakfast in this house is always a bit challenging for me. As a kid my mom made us a big breakfast after we opened presents because we'd go over to my Aunt & Uncle's house later in the afternoon for Christmas dinner. For us, we go to my in-laws for Christmas lunch and no one wants to eat a big breakfast if you're going to have a big lunch in just a few hours. A couple years in a row I tried different casseroles. One in particular I remember was just gross (my sister and husband didn't think it was but I vowed to never make it again...I'm pretty sure it made me gag). But this year I found a good one! An all-in-one easy, quick breakfast that wasn't too big and didn't ruin lunch (or make me gag). These Make-Ahead Muffin Melts are from a Pioneer Woman cookbook my friend Janis gave me for my birthday. I haven't tried a PW recipe yet that I didn't love!

Make-Ahead Muffin Melts

  • 12 slices of bacon
  • 12 hard-boiled eggs, peeled & chopped
  • 2 cups shredded cheddar cheese
  • 1 cup mayonnaise (real stuff, not light or fat free)
  • 1 heaping tablespoon Dijon mustard (or more to taste)
  • 1/2 teaspoon garlic powder
  • 5 dashes of Worcestershire sauce
  • 6 English muffins, split
  1. Fry the bacon (I like mine crispy but you do what you like). Chop up the bacon and set it aside. 
  2. Peel the hard-boiled eggs and "rough chop" them. 
  3. In a bowl add your chopped eggs, cheese, chopped bacon, mayo, Dijon mustard, garlic powder, and Worcestershire sauce. Mix it all up. Taste it and see if it needs anything else. If not, lets move on.
  4. Preheat your oven's boiler (PW says preheat to "low", my oven has only one boiler setting "hot as hell". But if your oven has a "low" then do what she says.)
  5. Spread the egg mixture evenly on top of all your English muffin halves and put them on a baking sheet.
  6. Broil them for 3-4 minutes (ovens vary so it make take longer for some, it did in mine). Keep an eye on them so they don't burn.
  7. Enjoy!
Recipe Source: Pioneer Woman

  • I halved the above recipe, we are only 3 people and do not need 12 English muffins sitting around (I'm not sure these would reheat very well). The recipe halved great.
  • If you're making these ahead of time (I made mine the night before), skip #4 in the directions. Make up your mixture, spread them on the muffin halves, arrange them on a baking sheet (they could also be layered with wax paper in a container to save room), then wrap them and stick them in the fridge. To make sure they would be hot, I baked mine at 350 for 8-10 minutes (that may have been a bit too long) and then broiled them.
  • Grant isn't a fan of crunchy things and didn't like them. He picked the topping off and ate that but was totally turned off by the whole thing. But in my opinion, it's a kid friendly recipe. Just not my kid.
  • Chopped up ham or sausage would be a tasty substitute for bacon.
  • This would be good for dinner too! You could serve it with a bunch of different sides.

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