Cheesy English Muffins

“I got this recipe from my mom, but I don't remember where she got it. It's one of the simplest, yummiest appetizers and is a hit every time. Another plus, is I've also been able to adapt the recipe to fit my IBS diet and it still tastes very good imo. :D This recipe is the original; to adapt it for my IBS I replaced the Miracle Whip with light Miracle Whip or a vegan mayo, the cheese with a non-dairy sub like soy cheese, and the bacon bits are usually fine, but I can cook up some turkey bacon until very crisp and let cool before adding them. Be careful when biting into these, they can be really hot. Many people have burnt their mouths devouring these tasty appetizers before my mom can plate them!”
READY IN:
20mins
SERVES:
12
YIELD:
48 wedges/triangles
UNITS:
US

Ingredients Nutrition

Directions

  1. After splitting the English Muffins, cut them into wedges so each muffin makes 8 wedges.
  2. Mix the remaining ingredients in a bowl. (Note: My mom prefers 5 or more drops of Tabasco, but use as little or as much as you like.).
  3. Spread each wedge of muffin with some of the mixture.
  4. Lay wedges on foil-covered cookie sheet and place under broiler. Boil until hot and cheese is melted (approximately 15 mins).

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