Open Face Breakfast Sandwich

I came across this recipe in The Pioneer Woman Cooks: Food From My Frontier (pg 12, Make-Ahead Muffin Melts). I love this because you can do all of the prep the night before and the only thing left is to spread the mix on the english muffins in the morning and bake.

Of course, I changed a few things to suit our tastes (less worcestershire/dijon/eggs; more cheese/bacon) and they still turned out delicous and I can't wait to make again.

Ingredients
1 lb bacon
*6 hard boiled eggs (peeled/chopped)
2 cups (or a bit more) shredded colby jack cheese (or whatever your favorite is)
1 cup mayo
1/4-1/2 tsp dijon mustard
1/2 tsp garlic powder
1 dash worcestershire sauce
6-8 english muffins (halved)
Salt and pepper if needed

Directions:
Hard-boiled eggs:
Put eggs in a sauce pan and add water until they are covered. Cover the pan and bring eggs to a rapid boil (turn the heat on high from the get-go). Remove the pan from the heat (but keep covered) and let sit for 20 min. After 20 minutes, drain the water and put the eggs in a bowl of ice water for 5 minutes. Take them out and let them air dry. Place in fridge until ready to use or eat.
While making the hard boiled eggs, start to fry the bacon to your desired doneness. Let cool, then chop. Once the eggs have cooled, peel and chop them.

In a bowl add one cup of mayo, cheese, eggs, bacon, mustard, garlic powder and worcestershire sauce and mix together. Once this step is done, you can store in the fridge until you're ready to make them. If you're ready now...

Split the english muffins in half and spread the mixture on each half. Top with extra cheese and then pop under the broil for a few minutes. I used the broil setting on our toaster oven and it worked perfectly.

Once cheese is melted - Enjoy!