Ham And Egg Breakfast Sandwiches - cooking recipe

Ingredients

4 English muffins, split and toasted
2 (4 oz.) cans deviled ham or other spread
6 eggs
1/4 c. milk or half and half
1/2 tsp. salt
dash of pepper
4 Tbsp. chopped green onion including green tops
2 Tbsp. butter
8 tomatoes slices
8 thin slices cheese

Preparation

Spread each muffin half with deviled ham, using about 1/4 can for each.
Lightly beat together eggs, milk, salt, pepper and green onion.
Melt butter in frying pan; scramble eggs until done to stage desired.
Arrange eggs over each muffin half.
Top each with a slice of tomato and a slice of cheese.
Broil to melt cheese.
Serve at once.