From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 8 strips bacon
  • 2 English muffins, split
  • 6 teaspoons butter, divided
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup grated cheddar cheese


Fry bacon, drain, crumble, and set aside.  Toast muffin halves until golden brown and spread each with one teaspoon butter.  Set aside and keep warm.  In a medium-sized bowl, combine eggs and milk, beating until light and foamy.  Stir in salt and pepper.  In a frying pan, heat two teaspoons butter until they begin to bubble.  Add egg mixture, cooking and stirring over medium heat until lightly scrambled.  Place scrambled eggs evenly on each muffin half.  Top with bacon and cheese; serve immediately.


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