Whenever it comes to breakfast, I am stumped.

If I wake up in time, or I can make the breakfast dish the night before, then I am sorted, but if it requires me to make it the morning , then I am stumped.

From the time I open my eyes, I have exactly 1 hours, to get ready, get dressed, get the car packed, breakfast made, lunch packed and out the door before the peak hour morning traffic, which means that breakfast can’t be something that takes long to make.

I came across this recipe in one of Ree Drummond’s recipe book and the title caught my eye, screaming for me to make it. Make ahead muffin melts, meaning that I was able to make these just before I went to bed and pop them ingot the fridge to chill overnight and tomorrow morning, while the coffee was being made, quickly heat them up in the microwave.

The verdict, my father enjoyed, I myself enjoyed it, my mother said it looked delicious and my dad’s friend that I sometimes send a piece of cake to, he enjoyed it.

Of course both him and my father was complaining that I only gave them 1 muffin melt each, why so little, I didn’t want to mention to them that when I give lunch tins full of food, they complain I give too much and now it seems when I give a little I am giving too little.

I give up with these two, I am not sure what they regard as a normal size portion, seeing as neither of them are normal sized people… you never heard me say this and I will deny this to their faces if they know I said this.

The original recipe asked for English muffins, I couldn’t get my hands on any, so I opted for rolls, they worked, they actually worked better, if you ask me.

My only fear when I made these breakfast treats, was that as the cheese melted in the oven, all the filling would run right off the bun and settle in the bottom of the baking pan. I was mistaken, it the filling stayed right in the same place where I spread it right before popping it into the oven.

Ingredients:

• 12 x slices of bacon, fried till crispy and chopped up.
• 3 x hard boiled eggs, chopped.
• 2 x cups cheddar cheese, grated.
• 1 x cup mayo.
• 1 x tbsp. Dijon mustard.
• ½ x tsp garlic powder.
• 5 x dashes Worcestershire sauce.
• English muffins/rolls halved.

Method:

• In a bowl, place all the ingredients, except the muffins.
• Mix till well combined.
• Evenly spread it over each roll.
• Pop into a preheated oven and bake at 180 degrees till the cheese is nice and melted and bubbly, roughly 15 minutes.