English Muffin Breakfast Recipe

Split and toast

Using a serrated knife, split the 4 English muffins horizontally into halves. Lightly toast them in a toaster or under a broiler until golden and crisp on the cut sides, about 2–4 minutes. Watch closely to avoid burning.

Butter

Spread about 1/2 tablespoon of unsalted butter on each toasted muffin half while still warm so it melts into the nooks and crannies.

Prepare egg mixture

Crack 4 large eggs into a bowl, add 2 tablespoons milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until combined and slightly frothy (about 20–30 seconds).

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1/2 tablespoon unsalted butter. Pour in the egg mixture and let it set at the edges for about 20 seconds. Using a spatula, gently stir and fold the eggs, creating soft curds, for 1–2 minutes until mostly set but still slightly creamy. Alternatively, for individual round egg patties to fit muffins: lightly oil a 3-inch round ring mold, place in skillet over medium-low, pour 1/4 cup egg mixture into each ring, cover, and cook 2–3 minutes until set. Remove from heat.

Assemble with cheese and meat

Place a cooked egg portion on the bottom half of each buttered English muffin. Top each egg with about 2 tablespoons shredded cheddar (roughly 1/4 cup per muffin). If using cooked sausage or bacon, place one slice or a folded sausage patty on top of the cheese. Cover with the muffin top.

Melt cheese (optional)

If you prefer melty cheese, place assembled muffins open-faced on a baking sheet and broil on high for 1–2 minutes (watch closely), or microwave each open-faced muffin for 10–15 seconds until the cheese melts.

Finish and garnish

Sprinkle optional chopped chives over the melted cheese or the top of the muffin. Add hot sauce or ketchup to taste, and adjust salt and pepper as desired.

Serve the English Muffin Breakfast warm. These are best eaten immediately while the cheese is melty and the muffin is crisp. Leftovers can be wrapped and refrigerated for up to 2 days; reheat in a toaster oven or skillet for best texture.