Toast the muffins. Split the English muffins and toast them until golden. For extra flavor, add a light smear of butter to the cut sides and toast in a skillet for 1–2 minutes.

Cook the protein. In a skillet over medium heat, cook bacon or sausage until browned and crisp. If using ham, warm it for 1 minute per side. Set aside on a plate.

Cook the eggs your way. Wipe out excess grease, add a little butter or oil, and cook the eggs. For a classic sandwich, fry them over medium so the whites set and the yolks are slightly jammy. For a neat fit, scramble the eggs and cook in small rounds using mason jar rings or a biscuit cutter as a mold.

Season and melt. Sprinkle eggs with salt and pepper. Place a slice of cheese on each egg in the last 30 seconds of cooking so it starts to melt.

Assemble. Layer the bottom muffin with protein, then the cheesy egg. Add any extras like spinach or hot sauce. Cap with the top muffin.

Optional: Press and warm. For a café-style finish, return the sandwiches to the skillet, press gently with a spatula, and warm for 1–2 minutes per side to melt everything together.