But their Mom was mostly a stay at home/work from home Mom and my Mom worked an office job, far, far away. So my weekday breakfast typically consisted of boring cold cereal or instant oatmeal (don't get me wrong I love my cereal and oatmeal, even to this day, but sometimes you want just a little bit more!).
However, the reality is for most people they just don't have time to eat a hot breakfast every day (I still don't!). Most of us eat something quick and easy or something they can just take, grab and go!
But that is what I love about today's recipe. The egg salad mixture for these Breakfast Style Egg Salad Sandwiches can be made in advance, so in the morning all you need is like three, maybe five minutes to have a hot and filling breakfast.
Break the cold cereal breakfast norm with this creamy egg salad, loaded with spicy breakfast sausage served on a toasted English muffin, covered with melted cheese!
Yes, become the breakfast hero.
One Year Ago: FYI: Making Meatless Monday a Success
Two Years Ago: Lemon-and-Dill Green Beans
Three Years Ago: Bird Nest Cookies
Four Years Ago: Monkey Bread
Five Years Ago: Restaurant Review: Garcia's Cafe
Breakfast Style Egg Salad Sandwiches
Prep Time: 15 minutes Cook Time: 10-12 minutes Servings: 6
An egg salad sandwich with a breakfast twist!
6 hard-boiled eggs, peeled and chopped
½ pound breakfast sausage, cooked and crumbled
1 cup grated sharp cheddar cheese
4 tablespoons mayonnaise
2 tablespoons spicy mustard
1 ½ teaspoons Worcestershire sauce
1-2 teaspoons hot sauce
½ teaspoon black pepper, or to taste
¼ teaspoon salt, or to taste
6 whole English muffins, split
In a large bowl stir together eggs, sausage and ½ cup cheese.
In a small bowl stir together mayonnaise, mustard, Worcestershire sauce and hot sauce. Gently fold mayonnaise mixture into egg and sausage mixture. Season to taste with salt and black pepper.
Place English muffins in a toaster oven and toast until golden brown.
Spread 3-4 tablespoons egg salad mixture onto each half of the slightly toasted English muffin. Top egg salad with ½ to 1 tablespoon of the remaining cheese. Place cheese topped muffins under a preheated broiler for 3 to 5 minutes until hot and bubbly. Serve immediately.
Note: Egg salad mixture can be made in advance and refrigerated. Continue with recipe as directed with toasting and heating of English muffins.
Recipe originally seen here on Kitchen Concoctions in 2010
Other recipes you might enjoy:
Curried Egg Salad
BLT Egg Salad Sandwiches
Classic Egg Salad Sandwiches
Texas Style Breakfast Burritos
Hash Brown Breakfast Casserole