Pepper Jack cheese wakes up your taste buds in this grab-and-go favorite.


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


  • 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.

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

  • To assemble sandwich: Spread each cut side of toasted English muffin with about 1 1/2 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.

  • *Ham can be purchased pre-sliced, 1/8-inch thick, in lunch meat section of the grocery store.

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  • >15 Minutes Prep Time