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  • 4 Thomas’® Light Multi-Grain English Muffins
  • 4 tbsp vegetable oil
  • 2 tbsp extra virgin olive oil
  • ½ yellow onion, diced
  • ½ green bell pepper, diced
  • 2 garlic cloves, minced
  • 1 cup cherry tomatoes, halved
  • 8 eggs
  • ¼ cup whole milk
  • ½ tsp salt
  • 2 cups shredded Monterey Jack cheese
  • handful fresh cilantro, chopped
  • 1 fresh jalapeño, finely chopped
  • 1 cup salsa
  • salt & pepper


  1. Split English Muffins with hands or a fork and then cut each half into quarters.
  2. Add vegetable oil to a skillet over medium-high heat, add quarters and cook until crisp. (Around 6–7 minutes turning once.)
  3. In another skillet, add olive oil over medium-high heat, then and add onion, green bell pepper, garlic, cherry tomatoes, and salt & pepper to taste. Cook for 8–10 minutes until cooked through then reduce heat to medium-low.
  4. In a bowl, whisk eggs with milk and ½ tsp salt, then add mixture to skillet with vegetables.
  5. Cook for 6–7 minutes, folding in eggs and stirring frequently.
  6. Remove skillet from heat, stir in fried English Muffin quarters, and top with 2 cups shredded Monterey Jack cheese.
  7. Top with cilantro, fresh jalapeño and salsa

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