Bacon and Egg Breakfast Melts are easy to make ahead to make a quick and easy breakfast anytime. They can easily be made gluten-free.
Fun fact: many people who skip breakfast do so because they don't have enough time in the morning to make and/or eat a meal.
I am a breakfast eater myself, but I wait until I make breakfast and lunch for my kids and get them to school before I come home and make breakfast for myself.
I totally get that many people just want a little bit of extra time to sleep. 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 busy weekdays. 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.
How to Make Bacon and Egg Breakfast Melts:
Whichever way you decide to make 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 ¼ 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 them in the freezer until completely frozen. Once they're frozen, put them in a freezer bag or airtight container. Just defrost in the microwave, then broil. Easy peasy!
Want more savory breakfasts?
Cheesy Bacon and Egg Breakfast Melts Nutrition Notes:
Keep in mind that the above nutrition info is only for a whole English muffin (so two pieces of breakfast melts).
If you're concerned about your total and/or saturated fat intake, you could use turkey bacon to cut down a little bit on fat and calories.
Serve these bacon and egg breakfast melts with fresh fruit or a green salad to make a complete meal.
Cheesy Bacon and Egg Breakfast Melts
Ingredients
- 12 large hard-boiled eggs peeled and chopped
- 10 slices cooked bacon chopped
- 1 cup shredded sharp cheddar cheese
- 1 clove garlic minced
- 1 green onion thinly sliced
- ½ cup light mayonnaise
- 1 teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon Tabasco sauce or other hot sauce
- 8 whole wheat English muffins, split in half (use Gluten Free English muffins to make this recipe Gluten Free)
Instructions
- 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.
Nutrition
* Recipe adapted from The Pioneer Woman's Make Ahead Muffin Melts
Julie Henning says
I'm printing off this recipe - English muffins are my favorite breakfast item. Thanks!
Carissa says
Great, hope you like them!