Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/4886/Open_Faced_Breakfast_Sandwich
Open Faced Breakfast Sandwich
Yield: 4 servings
Ingredients
| 2 |
Tablespoons |
honey mustard
|
|
|
| 2 |
|
English Muffins, split and toasted
|
|
|
| 4 |
slices |
provolone cheese or your favorite cheese
|
|
|
| 4 |
|
hard cooked eggs, sliced
|
|
|
| 4 |
slices |
bacon, cooked and chopped
|
|
|
Directions:
Preheat oven to 400 degrees F
Spread honey mustard evenly on English Muffin halves; place on baking sheet.
Top each muffin half with a slice of cheese, sliced egg and chopped bacon. Bake for 3 to 4 minutes or until cheese melts.
Please note that some ingredients and brands may not be available in every store.
Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/4886/Open_Faced_Breakfast_Sandwich