The Rise & Shine* Recipe

Cook the bacon

Place a medium nonstick skillet over medium heat. Add the bacon slices and cook, turning occasionally, until crisp and golden, about 6–8 minutes depending on thickness. Transfer bacon to a paper-towel-lined plate to drain. Reserve 1 teaspoon bacon fat in the pan (or discard and proceed with butter).

Toast the bread

Split the English muffin or roll and brush cut sides lightly with olive oil or smear with butter. Place cut sides down in the skillet over medium-low heat and toast until golden and slightly crisp, about 1–2 minutes. Remove and set aside.

Scramble the eggs

In a small bowl, whisk together the eggs, whole milk, salt, and black pepper until fully combined and slightly frothy. Heat the same skillet over low to medium-low heat and add the unsalted butter. Once melted and beginning to foam, pour in the egg mixture. Allow eggs to begin setting at the edges (about 15–20 seconds), then use a silicone spatula to gently push the eggs from the edges toward the center, forming soft curds. Continue folding slowly until the eggs are mostly set but still glossy and slightly undercooked, about 1–2 minutes total. Remove pan from heat and fold in 1/4 cup of the shredded cheddar so it melts into the eggs.

Assemble

Place the toasted bottom of the muffin/roll on a plate. Layer with microgreens or baby spinach if using, then the cooked bacon slices. Spoon the cheesy scrambled eggs over the bacon. Top with the remaining 1/4 cup shredded cheddar. Place the top half of the muffin/roll over the sandwich to finish.

Finish and serve

If you like the cheese extra melty, return the assembled sandwich to the warm skillet for 30–45 seconds, pressing gently with a spatula (cover the pan briefly to help melt). Transfer to a plate, slice in half if desired, and serve immediately.

Whisk together the honey, hot sauce, and lemon juice in a small bowl until smooth. Drizzle 1 teaspoon over the assembled sandwich just before serving for a sweet-spicy finish. Store leftover drizzle refrigerated up to 1 week.