When I used to practice dietetics in an actual office (as opposed to in my kitchen), when I asked people if they ate breakfast or not, if their response was “no”, it was often because of a lack of time in the morning. While I always used to enjoy a leisurely breakfast in front of my local morning show (before kids of course – nothing is leisurely now), I totally get that many of people just want extra time to sleep. And now that I have kids, my breakfast often gets put on the back burner as I make sure my kids are fed, pottied, whatever first. Sometimes a person just needs to pull something super quick out of the freezer to eat on the way out the door.
These Cheesy Bacon and Egg Breakfast Melts can be just that freezer meal that you need on those days. Or they can be used at a big breakfast/brunch to feed a bunch of people quickly. The filling can be made ahead of time and stored in the fridge for a day or two, then spread on the English muffins and toasted when needed. Or you can assemble the breakfast melts and freeze them individually and store them frozen to use as needed. Your choice.
Either way you do these breakfast melts, making the topping is the first step. And the first step to that is boiling some eggs and crisping up some bacon. Or if you really need to save time, you could use precooked bacon if you want. Then all you need to do is stir up the chopped boiled eggs and bacon with cheese, mayo, garlic, green onion, Worcestershire, mustard and a few shakes of hot sauce. This is what you’ll spread on your English muffins (either homemade or store bought).
You can either put this mixture in the fridge to use within the next day or so, or you can assemble your melts right away. This basically involves putting a little scoop (about 1/4 cup or so) on top of an English muffin half, and flattening it down with the back of a spoon so the top of the muffin is covered. Then you can decide if you’re going to eat them right away or freeze them. To eat right away, just put them under the broiler or in the toaster oven until the tops are golden and bubbling. Keep an eye on them!
To freeze, cover all of your English muffin halves with all of your topping mixture. Then lay all the muffins out on a baking sheet and put it in the freezer until completely frozen. Try not to forget about them for days on end to avoid freezer burn. Once they’re frozen, put them in a freezer bag or airtight container. Just defrost in the microwave, then broil. Easy peasy!
Even though I made some adjustments to the recipe from the original source to reduce fat and calories, these babies are still pretty calorie laden – so probably not a great everyday treat. I would suggest having just one half and supplementing with some lower calorie fruit or veggies. Alternatively, you could make these with light cheddar and/or turkey bacon to shave off a few more calories.
- 12 large hard boiled eggs peeled and chopped
- 10 slices cooked bacon chopped
- 1 cup shredded sharp cheddar cheese
- 1 clove garlic minced or pressed
- 1 scallion thinly sliced
- 1/2 cup light mayonnaise
- 1 tsp Dijon mustard
- 3 shakes Worcestershire sauce
- 3-4 shakes Tabasco sauce
- 8-10 whole wheat English muffins split
Stir together eggs, bacon, cheese, garlic, scallion, mayonnaise, mustard, Worcestershire and Tabasco in a large bowl. This topping can be refrigerated for up to 3 days until ready to use, if needed.
Spread topping evenly over the English muffin halves. Muffins with topping can be frozen on a large baking sheet then placed in a large freezer bag to store.
Toast in the toaster oven or under the broiler until topping is beginning to brown and bubble. If making from frozen, first defrost in the microwave (I do 1 minute at 50% power), then toast until golden.
* Recipe adapted from The Pioneer Woman’s Make Ahead Muffin Melts