Egg and Muffin Sandwiches
- 4 eggs, beaten
- 4 English muffins, split, toasted
- 4 slices American cheese
- 4 slices crisp-cooked bacon
- Coat large nonstick skillet with cooking spray; heat over medium heat until hot.
- Pour in eggs. As eggs begin to set, gently pull the eggs across the pan with an inverted spatula, forming large soft curds. Continue cooking—pulling, lifting, and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly.
- Spoon eggs onto muffin bottoms, dividing evenly. Top each with cheese and bacon slices. Cover with muffin tops.
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