Fry the bacon until chewy and slightly crisp.

Use a knife to chop it, then put it somewhere where your family won't find it and eat it.

Peel the hard boiled eggs.

Roughly chop them.

Add the cheese, the chopped bacon, and the mayonnaise to a bowl.

Add the Dijon mustard.

Add the garlic powder and Worcestershire sauce.

Fold all ingredients together.

Taste it and add more of what you think it needs if necessary.

Preheat your oven's broiler to low.

Spread a good amount of the spread on the halved English muffins.

Place them on the lower rack of the oven and broil them for 3 to 4 minutes, being careful not to burn them.

The topping should be hot and the cheese should be melted.

*This recipe makes 12 muffin melts.*

**You can make the spread ahead of time, keep it in the refrigerator, then just spread it on English muffins and broil them as the morning appetites in your house dictate.**

***Variations: You can use Pepper Jack cheese instead of Cheddar for an extra kick. Toast on a bagel half instead of an English muffin. Stir in finely diced onion and/or bell pepper into the egg/cheese mixture. Spread on bread and add lettuce and tomato for a twist on egg salad.***

****This recipe brought to you courtesy of Ree Drummond.****