Gruyere Open Face with Bacon & Apple

THIS POST IS SPONSORED BY BAYS ENGLISH MUFFINS. COMPENSATION WAS RECEIVED, BUT ALL OPINIONS ARE MY OWN.

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When I was a kid, one of my favorite “special” lunches in the world was a personal pizza on an English muffin. A smear of tomato sauce, lots of cheese and a sprinkle of pepperoni came together to make magic for my eight-year old self.

While I still love an English muffin pizza, there's so much more that you can do with them! Thanks to our friends at Bays for sharing a whole collection of inspiring things to do with a muffin to make magic for my *cough cough* year old self.

This recipe would be a dream for a brunch gathering; maybe a baby or bridal shower, or just because on a lazy morning. You can do lots of the prep ahead of time, and then just assemble and broil and you're ready to chow down. But also, don't limit your imagination to the first meal of the day! Bays makes the base for a great snack any time of day!

Gruyere Open Face with Bacon and AppleIngredients

4 Bays English Muffins, split and toasted (Find them in the refrigerated dairy case!)
1/2 c. Gruyere Cheese, shredded
2 Sliced apples, we used Pink Ladies, but it would be delicious with Granny Smith!
8 Slices Bacon, chopped and cooked
1 Medium Onion, chopped
1 T. Olive Oil
1/4 t. Salt
2 t. Dijon Mustard
4 T. Butter, softened
Fresh thyme for garnish (Optional)

You can prep the individual elements ahead of time and just assemble and broil when you're ready to serve.

Cook the bacon to desired doneness; we like ours pretty crispy. Set aside to drain.In a medium skillet over medium-low heat, sauté onion in olive oil for about 10 minutes, or until lightly golden brown, stirring occasionally. Stir in salt.