The great thing about this recipe is that it’s fast! It makes a perfect lunch after church on Sunday or a busy week night dinner. I found the recipe in a Rachel Ray cookbook.

Brown ham cubes in a skillet with butter

Pour in scrambled eggs. I use one egg per sandwich. Salt and pepper the eggs when you scramble them.

While the eggs cook, toast english muffins under the broiler. Put the scrambled eggs and ham an the toasted english muffins and add a slice of Muenster cheese. Pop it back under the broiler till the cheese melts.

Put the tops on and eat up!

Easy substitutions to change up the recipe:
– use bacon instead of ham
– use cheddar cheese or provolone or swiss or….
– add a bit of onion
– use whole wheat toast or bagels

The possibilities are endless!