Happy Easter! I hope your weekend has been full of quality time with family, hunting for treat-filled baskets, and of course Easter egg decorating! Every spring this ritual of dipping pearly white eggs into vibrant colors of the rainbow gets me excited about the signs of spring to come. But, it also usually leaves me with more hard-boiled eggs than I know what to do with! And deviled eggs and egg salad sandwiches get old after a while… am I right?! So to solve the excess egg problem AND provide you with a new breakfast solution, I bring you… Egg & Ham Muffin Melts! A creamy and delightful combination of chopped hard-boiled eggs, diced ham and cheddar cheese all atop a toasted English muffin. So get prepared to use up your leftover Easter eggs and ham, and have a warm, toasty breakfast this week! The inspiration for this recipe came from these Make Ahead Muffin Melts. Obviously, I made over the recipe quite a bit by cutting way back on the mayonnaise and cheese, swapping ham for bacon (to use up leftover Easter ham as well!), and using a better-for-you English muffin. It’s an incredibly quick recipe because all your ingredients are already cooked… you just have to broil the muffins for a few minutes until they get hot and bubbly, and then breakfast is served!
To make these tasty muffin melts, combine the chopped hard-boiled eggs with the mayonnaise, Greek yogurt, Dijon mustard, garlic powder, Worcestershire sauce, ham, and cheddar cheese. Gently fold all the ingredients together. You could also toss in some of your favorite chopped veggies if you want! Peppers and onions would be delicious and give you all the flavors of a Denver omelet!
If you wanted to mix up the egg mixture the night before, go for it! Then, the next morning all you have to do is split the English muffins in half, and spread the egg mixture evenly on top of all 12 muffin halves. I used probably about ¼ cup of the mixture on each.
Finally, toss them under the broiler for about 4-6 minutes, or until they become hot, bubbly, and browned on to top. Serve these Egg & Ham muffin melts immediately with some fresh fruit and you’ll have a delicious, well-rounded, protein-packed breakfast in no time! Enjoy!
Egg & Ham Muffin Melts
Recipe inspired by The Pioneer Woman
- 8 hard-boiled eggs, chopped
- 2 Tbsp. mayonnaise
- 1 (5.3 oz) container nonfat plain Greek yogurt
- 1 Tbsp. Dijon mustard
- 1/4 tsp. garlic powder
- 1/4 tsp. Worcestershire sauce
- 1/2 cup diced cooked ham
- 3/4 cup shredded cheddar cheese
- 6 English muffins (I used Thomas’® Light Multi-Grain English Muffins)
- In a medium bowl, combine chopped eggs with mayonnaise, yogurt, Dijon mustard, garlic powder, Worcestershire sauce, ham, and cheddar cheese. Fold ingredients together gently.
- Split English muffins in half, and spread egg mixture evenly on top of all 12 muffin halves.
- Broil the muffin melts in the oven for about 4-6 minutes, or until hot and bubbly and starting to brown on top.
Yield: 12 muffin melts Per Serving*: Calories 170, Total Fat 9g (Saturated 3g, Trans 0g), Cholesterol 140mg, Sodium 220mg, Total Carbohydrate 14g (Dietary Fiber 4g, Sugars 1g), Protein 11g, Vitamin A 4%, Vitamin C 0%, Calcium 20%, Iron 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Leah Anderson is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.