This is a fantastic breakfast recipe that can be adapted for crowd or just a few people. I made these over the Labor Day weekend and they were a huge hit. The ingredients are so simple but the final product is quite tasty. I originally got this recipe off of the amazing Pioneer Woman site and adapted it to lighten it up a bit. I removed the yolk from half of the hard-boiled eggs and used less bacon and light mayonnaise. We served these up alongside a fresh fruit platter. I planned for two melts per person (or one whole English muffin per person). You can make the mixture ahead of time and just top the muffins when you are ready to pop them in the oven.
The Perfect Pairing for this recipe is Cholula Hot Sauce. I LOVE this stuff and use it on everything. Well…. Maybe not everything, but on a lot of stuff. Hot sauce lovers seem to fall into two categories. They seem to either be a fan of Cholula or Tabasco. I like Tabasco but I think it has more of a vinegar taste and Cholula is not overly spicy but has lots of good flavor. Try it on these muffin melts and you will not be disappointed.
Adapted by Lindsay at Perfecting the Pairing from Pioneer Woman
· 12 hard boiled eggs, peeled, half of the yolks removed, chopped
· 1 ½ cups grated cheddar cheese
· 1 cup light mayonnaise
· 8 slices center cut bacon, cooked and chopped
· 1 Tb Dijon mustard
· ½ tsp garlic powder
· 3 dashes Worcestershire sauce
· ½ tsp seasoned salt
· 7 whole grain English muffins, split
Combine the eggs and the next 7 ingredients (through seasoned salt) in a large bowl. Spread mixture on muffin halves and broil on low until muffin edges are brown and cheese is melted.