Open-Faced Egg Sandwiches (with prep-ahead options)
Yield: 8 sandwiches
Not your usual egg sandwich, the flavor-packed topping can be made in advance and then baked on the bread when ready to eat. The end result is creamy, crunchy, and so very good!


  • 7 large or 6 extra large eggs, hard-boiled, peeled and chopped
  • 1 cup (4 ounces) grated cheddar cheese
  • ¼ cup (60g) plain Greek yogurt
(fat content of choice; may use ½ cup mayo and no yogurt, if preferred))
  • ¼ cup (52g) mayonnaise
  • 6 slices bacon, cooked and chopped
  • ½ tablespoon Dijon mustard
  • 1 dash Worcestershire sauce
  • Kosher salt and freshly ground pepper to taste (I use about ¼ teaspoon of each)
  • 4 whole English muffins, split and toasted until crunchy (may substitute GF toast)


  1. Combine all of the ingredients except the muffins. Cover and store in fridge until ready to use. Mixture will keep 4-5 days.
  2. Spread the egg mixture on the toasted muffin halves. In an oven preheated to 400℉, bake for three minutes, and then broil for one minute or until bubbly and golden brown on top. (Watch closely while broiling to avoid burning.) Leftovers, reheat well in the oven or toaster oven. Recipe doubles easily.


As an option, reserve roughly ⅓ cup of the cheese and a couple tablespoons of the chopped bacon to sprinkle over the top of the egg mixture before baking the muffins. Or simply add a little extra on top.

To easily and evenly toast several English muffins at once, place them on a baking sheet and bake at 350℉ until crisp.

Don’t want to bake all eight at once? While leftovers do reheat well, you may bake only what you wish to eat immediately and store the remaining egg mixture in an airtight container in the refrigerator for several days.

Prefer a meatless variation? Simply omit the bacon. If desired, add sliced green olives instead.

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