This past weekend, Carolina had their first home game – and as luck would have it, it was at noon. This meant scrambling to find acceptable tailgate fare for mornings, which is always difficult. A friend sent me this recipe for muffin melts, warning me that as she tasted the filling for seasonings, she ended up shoveling it in her mouth by the spoonfuls. She was not wrong. (and let’s be honest – it’s Pioneer Woman so I should have known.)
I actually would not recommend these for tailgating, as they would be best straight out of the oven and they were pretty messy to transport. But man are they good.
Make Ahead Muffin Melts
via Pioneer Woman
12 hard-boiled eggs, peeled and chopped
2 cups cheddar, grated
1 cup (Duke’s) mayo
12 slices bacon, fried and crumbled*
1 tbsp (heaping) dijon mustard
1/2 tsp garlic powder
3 dashes Worcestershire sauce
6 whole English Muffins, split
Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.
Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)(or let them get too brown like I did.)
* There was no way I was using pre-cooked bacon, nor was I going to spend all afternoon frying bacon. Cook it in the oven instead! Lay bacon on a cooling rack in a jelly roll pan. Put into a cold oven and turn it to 375. It will take 15-18 minutes, just be sure to check for your desired done-ness. I chopped it up from there, and added to the ingredients.
Now what to cook for Saturday’s game?