Ingredients:

• 2 cups (16 oz.) Better'n Eggs®
• 1 cup (4 ounces) Crystal Farms® Pepper Jack Cheese, shredded
• 1/3 cup sour cream
• 1/2 teaspoon ground cumin
• 6 Crystal Farms® English Muffins, sliced in half, toasted
• 8 ounces ham, sliced 1/8 - inch thick, warmed*

1. Cook Better'n Eggs in 10-inch nonstick skillet over medium heat. As Better'n Eggs start to set use spatula to lift edge of cooked Better'n Eggs letting uncooked Better'n Eggs flow to bottom of skillet. Cook until set but still moist. Sprinkle Better'n Eggs with cheese; cook until cheese is melted.

2. Meanwhile in small bowl combine sour cream and cumin; mix well.

3. To assemble sandwich: Spread each cut side of toasted English muffin with about 1½ teaspoons sour cream mixture. Top bottom half of muffin with warmed ham slices and 1/6 of Better'n Eggs mixture; cover with top half of muffin.