Lisa, I'm working on the weekly menu today, so I'll post it for you tomorrow or Wednesday.
It takes A LOT of planning, you know! lol
Anyways, one recipe she wanted pictures of was the Muffin Melts. I have posted the recipe before sans pictures. So, when I made them for breakfast this morning, I took the step-by-step pictures for her....and all of you!
I'm not forgetting about all my other 'followers'.
The exact ingredients to make 6 muffins (12 since you technically use each side of the muffin for one) is on the previous post I posted.
When I cook I only use my measuring utensils the first time I make a new recipe...after that I take away and add things to tweak it to my own liking.
General rule of thumb: Boil one egg for each half of an English Muffin
Cool and peel hard boiled eggs
Turn your broiler on...and let preheat!
Dice up eggs
In a small mixing bowl combine diced eggs, Worcestershire, mayo, and these three *key* ingredients....
You MUST use Dijon Mustard, and you MUST add in both Garlic and Onion Powder or you shouldn't even bother with making this recipe!
I'm not kidding!
They are KEY ingredients!!!
Cook up some bacon slices. I use the pre-cooked bacon you can buy and heat up for 1 minute. I crumbles really well.
Add the bacon and some shredded cheese to your mixture and stir.
If you taste it right now....it taste very similar to a deviled egg, and you might be tempted to eat it as is right then and there.
Top your muffin halves with egg mixture.
I wrap my baking sheet with aluminum foil because I tend to drop egg and cheese, and it makes for an easier clean up!
Top with a little more shredded cheese.
Boil for 3-4 minutes. Until the cheese is melted and starting to brown.
This is one of those foods that falls in my 'Comfort Food' category.
They are the perfect start to any morning.
And if you are an 'egg white' only kind of person, these are still F-A-B-U-L-O-U-S made with egg whites only!