- 5 eggs, lightly beaten
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon minced chives
- Salt and pepper to taste
- 4 bacon strips
- 2 English muffins, split and toasted
- In a large bowl, whisk the eggs, cheese, chives, salt and pepper. Pour into a nonstick skillet; cook and stir over medium heat until eggs are completely set.
- Meanwhile, cut bacon strips in half widthwise; cook until crisp. Place two bacon pieces on each English muffin half; top with eggs. Yield: 2 servings.
Originally published as Hearty English Muffins in Quick Cooking January/February 2005, p22
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Reviewed May. 1, 2013
"Delicious! I made breakfast for dinner with these simple sandwiches and hash browns on the side."