Breakfast Sandwich Recipe

Whisk eggs

Crack 2 large eggs into a small bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until fully combined and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon butter and let it melt and foam but not brown. Pour in the whisked eggs. Let sit 5–10 seconds until edges begin to set, then gently stir with a silicone spatula, scraping the bottom, folding the eggs into soft curds. Cook until eggs are almost set but still moist (about 1–2 minutes). Remove from heat—residual heat will finish them.

Add cheese

Immediately sprinkle 1/2 cup shredded cheddar over the eggs in the pan or on top after transferring. Gently fold the cheese into the eggs so it melts and becomes creamy.

While eggs are cooking (or before), split the English muffin and spread 1 teaspoon mayonnaise or softened butter on the cut sides if using. Heat a separate skillet or toaster; add 1 tablespoon butter to the skillet and toast the cut sides of the muffin over medium heat until golden and crisp, about 2–3 minutes per side. Alternatively, toast in a toaster until golden.

If using bacon, cook 2 strips in a skillet over medium heat until crisp (about 6–8 minutes), draining on paper towels. If using a preformed sausage patty, cook per package instructions until internal temperature reaches 160°F (71°C). If using Canadian bacon, warm 1–2 slices in the skillet 1–2 minutes per side.

Assemble the sandwich: place the toasted bottom half of the English muffin on a plate. Add cooked protein (if using), then spoon the cheesy scrambled eggs on top. Add tomato slice and 1/4 cup baby spinach or arugula if desired. Top with the muffin top. Press lightly to compress.

Serve immediately while hot. Optionally wrap in foil for on-the-go or cut in half and enjoy.