Prep-Ahead Open-Faced Egg Sandwiches
While regular English muffins work well in this recipe, I enjoy the heartier Ezekiel muffins. For a gluten-free version, Amaranth’s Gluten Free Sesame Sandwich Rolls are fantastic, depending on where you live. (Look for both in the organic freezer section.) Toast them until they are crisp to create the perfect, crunchy base for the creamy, cheesy egg topping.


  • 7 large or 6 extra large eggs, hard-boiled, peeled and chopped
  • 1 cup grated cheddar cheese
  • 1/4 cup plain 2% Greek yogurt
 (I have more recently used non-fat Greek yogurt with good results)
  • 1/4 cup mayonnaise
  • 6 slices bacon, cooked and chopped
  • 1/2 tablespoon Dijon mustard
  • 1 dash Worcestershire sauce
  • Kosher salt and freshly ground pepper to taste
  • 4 whole English or Ezekiel muffins, split and toasted until crunchy


  1. Combine all ingredients except muffins. Cover and store in fridge until ready to use–overnight is fine if having for breakfast.
  2. Spread the egg mixture on the toasted muffin halves. In an oven preheated to 400 degrees F, bake for three minutes, and then broil for one minute or until bubbly and golden brown on top. (Watch closely while broiling.) Leftovers, if there are any, reheat well in the oven or toaster oven. Recipe doubles easily.
  3. Option: Reserve roughly 1/3 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. Also, to easily and evenly toast several English muffins at once, place them on a baking sheet and bake at 350 degrees until crisp.

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