I’m a big fan of breakfast. Specifically: easy breakfast.
When it comes to cooking breakfast, I do manage, but Shelton is most definitely the master of our breakfast domain (read: kitchen) and on a weekend morning it’s not unusual for me to wake up to things like Scratch Biscuits, American French Toast, Banana Stuffed French Toast, perfect pancakes that look like this (drool) or his very famous breakfast tacos. I’m a lucky girl, no doubts.
Since I am adjusting to my new 9-to-5 (what a way to make a livin’) it’s important to have fast breakfast options beyond the mundane. In The Pioneer Woman’s last cookbook she featured a recipe for Make-Ahead Muffin Melts and they just sounded so delicious and easy, I had to make them. I adjusted much of the recipe to be healthier, but the result was still very satisfying. Who’s master of the breakfast domain now?
Make-Ahead Muffin Melt Redux
- 6 slices turkey bacon
- 6 hard boiled eggs, yolks removed
- 1 c. shredded cheese (I think I used colby-jack?)
- 1/2 tbsp. honey dijon mustard (I might leave this out next time)
- 1/4 tsp. garlic powder
- 1/2 c. light mayo
- 3 dashes Wochestershire sauce
- a few dashes Cholula (because it’s a gift from
Basically, once the bacon has been fried and the egg are hard boiled, you chop everything up and mix it all together. Let the bacon/eggs cool first, of course. This was my first time making hard boiled eggs and they turned out great – I felt like a badass. Keep the mixture in a sealed container and then spread on wheat toast or English muffins. Broil until everything looks warm and bubbly. Then eat!
Do you have a favorite easy breakfast?