PW — Recipe #6 — Make-Ahead Muffin Melts

With a dozen hard-boiled, dyed eggs in the refrigerator, I had to find a use for them.  Saturday The Pioneer Woman came to my rescue yet again.

Make-Ahead Muffin Melts (p. 12) were just the thing to use up those eggs and also give us fuel for the crazy Easter egg hunt we were about to go on.  The recipe uses six halved English muffins, twelve chopped hard-boiled eggs, twelve slices of (chopped, cooked) bacon, two cups of shredded cheddar cheese, some mayo, dijon mustard, garlic powder and Worcestershire sauce.  It all gets mixed together, then you spread some on each muffin half and broil it for 5-7 minutes.

I didn’t broil the first batch long enough to get that nice brown effect on top, but it still tasted really good.  The next day I heated one up for breakfast — this time letting it get nice and brown under the broiler — and it was still really good.  I couldn’t help but wonder how much fat and calories are in these things, but then I drowned that voice with a swig of coffee and crammed it down with another swallow of cholesterol-laden delight.

This recipe makes way more than Violet and I could eat ourselves, so I spread the mixture on the remaining muffin halves and wrapped them individually in aluminum foil.  Then I put them all in a bag and stuck it in the freezer.  I don’t know how it will act when it thaws — the mayo may rebel — but it’s easy enough to find out.

I’ll feed it to Dave when he gets home!

Updated list, in order of awesomeness:

#1:  Apple Dumplings

#2:  Lemon Blueberry Pancakes

#3:  Green Bean Casserole

#4:  Mustard-Whiskey Meatballs

#5:  Make-Ahead Muffin Melts

#6:  Malted Milk Chocolate Chip Cookies


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