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Make-ahead breakfast muffin melts combine hard-boiled eggs, bacon, cheddar cheese, mayo, and dijon mustard on top of English muffins for the perfect hearty breakfast.
Ever get bored with breakfast? I feel like when the seasons change I start to get so tired of the same breakfast. But since I’m not much of a morning person, I like to have quick and easy options- and if they are make-ahead, that is even better. (Like my mango chia overnight oats– delicious and fast!).
So when I went to a brunch a few years ago and a woman served these delicious egg Cheese Muffin Melts I was hooked- they only took her 10 minutes to prep, 5 to bake and had all the best ingredients- eggs, cheese, fried bacon, and of course mayonnaise! Makes for a super-fast breakfast that everyone in my family loves.
Egg Muffin Melt Recipe
- hard-boiled eggs
- cheddar cheese
- bacon, cooked
- Dijon mustard
- soy sauce
- English Muffins
Note: For this recipe, I actually used Great Day Farms precooked and peeled boiled eggs which made the recipe super fast because I didn’t even have to boil or peel the eggs.
To make everything even easier, I bought pre-shredded cheddar cheese and the pre-sliced English muffins too. I even cooked the bacon in the microwave because- well- I said it was a super-fast breakfast, but I meant super easy too!
Cook and peel your boiled eggs. Cook your bacon and cut it up into small pieces.
Combine eggs with all the other ingredients and mix.
Cut your English muffins into halves and then spread a bit of the egg mixture onto each of the muffin halves. Cover a baking sheet with foil and place each muffin onto the pan.
Turn the broiler on high and place them close to the heating element for about 5 minutes or until hot and bubbly. They are ready to eat!
Make Ahead Options
This recipe is also super easy to make ahead- just cover and store in the fridge overnight. Then I just put the egg mixture on top of the English muffins before I broil them. This could also be a good cold egg salad actually!
Before I had kids, I would just broil a single muffin for breakfast and eat it with some fruit- this batch of egg cheese muffin melts would last me for a whole week of breakfasts!
I even used a countertop oven so that I didn’t have to use the big oven for just one English muffin.
This egg cheese muffin melts recipe is easy to double or triple- but I do find that using less mayo means that the mixture does not bind well.
I have lightened the recipe up by using the Mayo made with olive oil, or the reduced fat type. This is definitely not a light recipe- but for me it was packed with protein and kept me going through the first four hours of teaching high school- and that was enough for me. Now it’s a fun indulgence for everyone in the family!
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- 6 hard boiled eggs- peeled
- 1 cup grated sharp cheddar cheese
- 1/2 cup mayonnaise
- 6 slices bacon, cooked
- 2 tsp Dijon mustard
- 1 dash soy sauce
- 3 English Muffins, sliced
Roughly chop the hardboiled eggs. Finely chop or crumble the bacon. Combine all ingredients in a small bowl.
Slice the English muffins in two, and evenly divide the egg and cheese mixture over the muffins, for a total of 6.
Broil on high, about 6 inches from the broiler, for 5 minutes or until golden on top. Serve warm with your favorite fruit salad and coffee!
Note- This is a great make-ahead recipe. Simple store the egg and cheese mixture in an air-tight container until ready to use- up to one week.
Amount Per Serving: Calories: 479Total Fat: 36gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 243mgSodium: 799mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 22g
Please double-check this information with your favorite nutrition calculator.
Welcome! I’m Christa, a former high school teacher married to a handsome Costa Rican and mother of two bilingual daughters. I love all things Spanish and bi-cultural, (especially travel and food!) and you’ll find my observations on life here. Thanks for stopping by