This has got to be one of the most wonderful things to have waiting for you in the refrigerator. It seems simple enough, and it IS! The trick is to remember to make it ahead and to never forget that it’s super tasty, anytime. We enjoyed ours the first time for dinner (on English muffins and thick tomato slices), but the idea is to have them ready for breakfast. I also feel they’d make a perfect snack for a crowd (think late night). This is borrowed from Ree Drummond’s book, ‘The Pioneer Woman Cooks’ – enjoy!
Breakfast (Lunch or Dinner) Muffin (or Tomato) Melts
12+ slices of bacon, cooked until crisp and chopped
9 to 12 hard-boiled eggs, peeled and chopped
1 c. grated old cheddar (or more if you wish)
1/2 c. mayonnaise (she used a full cup)
1 to 2 T. Dijon mustard AND ~4 green onions, cleaned and diced
1/2 t. garlic powder AND 5 dashes of Worcestershire sauce
6 English muffins, split and toasted AND/OR thick slices of tomato
Fold all of the ingredients together in a large bowl (except the muffins and tomatoes), taste for seasonings, add whatever you think the mix needs and then cover the bowl and refrigerate until you’re ready to use it.
When everyone’s hungry, place an oven rack lower down than you normally would for broiling, line a baking sheet or 2 with foil, toast the English muffins, slice your tomatoes and then line both up on your prepared baking sheet(s). Generously spread on a good amount of the tasty mix, and then broil (on a lower rack!) for a few minutes until the topping is hot and the cheese is melted. Keep a close eye on them, these will be ready quickly (and consumed even faster).
- Category: Appetizers, Breakfast, Make-ahead