Servings
4
Prep Time
5 MIN
Cook Time
10 MIN
Ingredients
| 4 | English muffins, split and toasted |
| 8 | slices of bacon |
| 4 | large eggs |
| 4 | slices of Borden® American cheese (Lactose-Free or Fat-Free American work too!) |
| 1 tsp | butter or cooking spray |
| Optional toppings | chives, fresh jalepeno, diced tomato, sliced avocado, and your favorite condiments |
Steps
| 1 |
COOK
Bacon: Heat a skillet over medium heat and add the bacon slices. Cook the bacon until crispy, flipping occasionally. This should take about 5-6 minutes. Once done, transfer the bacon to a plate lined with paper towels to drain excess grease. Allow to fully cool.
|
| 2 |
SCRAMBLE
Eggs: In a bowl, crack the eggs and whisk them together until well beaten. Season with salt and pepper according to your taste. Heat a non-stick skillet over medium-low heat and add your butter or cooking spray.
|
| 3 |
POUR
Eggs into the skillet and let them cook undisturbed on low-medium heat for 2 minutes until the edges start to set. Gently fliuff the eggs with a spatula, continuing to cook until they are scrambled to your desired consistency. Remove from heat.
|
| 4 |
ASSEMBLE
Sandwiches: Take each toasted English muffin half and place 2 strips of bacon on the bottom, criss-crossed. Add 2 TBS of eggs on top, followed by Borden® American Cheese on top. Sprinkle with chive or your customization. Finally, cover each sandwich with the remaining halves of the English muffins and press down lightly.
|
| 5 |
SERVE
them hot and fresh for a delicious start to your day.
|
ELSIE'S TIP:
Don't overfill the sandwich with egg -- too much will cause it to spill out the sides. Start with less than you think you may need!
