Egg McDoeden’s : Our Signature Christmas Dish

Egg McDoeden’s : Our Signature Christmas Dish

Our church held it’s yearly Christmas pot luck party last week. Everyone was asked to bring their signature Christmas dish. I don’t have one. We change out our Christmas dinner every year, with no particular favorite dish making an encore from the previous year. Sometimes it’s ham. Sometimes it’s the extra turkey taking up space in the freezer. This year, it will probably be a couple of roasts. Side dishes are dependent on who saw what recipe on Pinterest or in some cookbook or magazine.

But we do have one constant and that’s a continental breakfast served Christmas morning before gift opening. The menu is unchanging, yet looked forward to almost as much as opening the packages under the tree. It includes croissants, sliced turkey and ham, assorted cheeses, fruit salad, stollen bread, cinnamon rolls and….Egg McDoeden’s.

The foundation: Eggs & bacon


I’m not sure how long I have been making Egg McDoeden’s, but my guess is at least 30 years and only on Christmas day. The anticipation for them starts around Thanksgiving. The grandchildren start asking for confirmation that I still am going to make them as if that menu item is as fleeting as our dinner selections. I reassure them that nothing short of death will prevent Egg McDoeden’s from showing up at our Christmas breakfast.

Can’t have too much bacon!


WARNING! This recipe is NOT for the healthy minded. It starts out with a pound of bacon and goes down hill from there (nutritionally speaking). It has a cup of mayonnaise in it. Daughter-in-law Culinary Extraordinaire, who “doesn’t do mayo”, anticipates Egg McDoeden’s each Christmas as much as her children.

An unlikely duo

I suppose by posting this recipe, I am relinquishing all my rights to it. That’s ok. Add your own name to it and enjoy.

1 pound of bacon (Note: I know bacon USE to come in 16oz packages. Check the weight. 12oz pkgs. are becoming more common for the same price)
8oz brick of cream cheese
1 cup mayonnaise
12 hard boiled eggs
6 English muffins, halved
1 lb. cheddar cheese, shredded (Tillamook is our favorite. We disdain fake cheese)

  • Hard boil and peel the 12 eggs
  • Fry up the bacon and crumble into LARGE pieces.
  • Beat the cream cheese and mayo together until smooth.
Large pieces
  • Using a paring knife, cut the eggs into LARGE pieces, (this NOT an egg salad) and add to the cream cheese mixture.
Fold all together
  • Add the bacon and fold everything together

  • Lay the 12 halved English muffins out on a parchment lined cookie sheet. (parchment paper makes for easy clean up of which I am a big fan).
Heap ’em up
  • Heap the egg mixture on to each English muffin half.
  • Shred a generous amount of cheese to top each Egg McDoeden
  • Heat in oven at 350 degrees for 20 min. or until cheese is melted and eggs start to bubble slightly.


Makes 12 Egg McDoeden’s

I usually make these the day before Christmas to make my Christmas morning a little easier and less hectic. Just cover with foil and place the unheated muffins in the fridge.The next morning, just pop them in the oven. You can also freeze them for a week or so and amazingly, the eggs don’t seem to get rubbery. Just let them thaw for about 2 hours before heating.

Well, that’s my signature Christmas dish. What is yours?



  1. Christmas morning I make croissant bread pudding with Carmel sauce. Yum.

  2. You figuratively saved my bacon with this recipe. Christmas breakfast is normally labor intensive sandwiches by my wife for 13 children, 3 sons/ daughter in laws, and 4 grand children. Read that as hard work.
    This year my wife was taking care of her mother, who passed away the day after christmas, so I had to feed the horde. I found your blog the day you posted this recipe, and shopped, and had a daughter boil the eggs. So Christmas morning and the following day 2+1/2 dozen were consummed. Only one did not like them. We have a new holiday tradition, Thank you

  3. Enjoyed looking through this, very good stuff, thankyou . “All things are difficult before they are easy.” by John Norley.

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