Speedy Cheese and Egg Breakfast Sandwich

Instructions

1. 1

   Split the English muffin in half and toast it in a toaster or under the broiler until golden brown.

2. 2

   While the English muffin is toasting, crack the eggs into a small bowl. Add the milk, salt, and pepper. Whisk well with a fork until the yolks and whites are fully combined and slightly frothy.

3. 3

   Heat a small non-stick skillet over medium-low heat. Add the butter or cooking spray. Once the butter is melted and shimmering (or spray is hot), pour in the egg mixture.

4. 4

   As the edges of the eggs begin to set, gently push the cooked portions towards the center with a spatula, tilting the pan to allow the uncooked egg to flow underneath. Continue this process until the eggs are mostly set but still slightly moist. This should take about 2-3 minutes.

5. 5

   Once the eggs are almost cooked, place the slice of cheddar cheese on top of the eggs. Cover the skillet for about 30 seconds to allow the cheese to melt.

6. 6

   Carefully slide the cheesy scrambled eggs onto one half of the toasted English muffin. Place the other half of the English muffin on top to complete the sandwich. Serve immediately.