Cheesy Bacon and Egg Breakfast Melts
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.
Servings: 8
Calories: 371kcal
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
- 1/2 cup light mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- 1/4 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
Calories: 371kcal | Carbohydrates: 26g | Protein: 21g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 306mg | Sodium: 690mg | Potassium: 288mg | Fiber: 4g | Sugar: 6g | Vitamin A: 564IU | Vitamin C: 1mg | Calcium: 293mg | Iron: 2mg
