They say it is the most important meal of the day.
Growing up I had a set of friends (siblings) who’s Mom made them a hot breakfast every.single.day of the week. There were some school mornings I was so envious of their hot, yummy breakfast that smelled so inviting (we would sometimes car pool to school together so I was taunted many a mornings by the aroma of those hot delicious breakfasts lingering out their backdoor).
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!).
But on the weekends? My Mom totally made up for the cold cereal breakfasts during the week with a hot breakfast smorgasbord… cinnamon rolls, bacon, eggs, fresh fruit… the works!
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.
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Four Years Ago: Monkey Bread
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Breakfast Style Egg Salad Sandwiches
Prep Time: 15 minutes Cook Time: 10-12 minutes Servings: 6
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