Easy Confetti Scrambled Egg Sandwich
2 large eggs
1 green onion, thinly sliced
1 tablespoon diced tomato
1 slice cooked bacon, diced, or 1 tablespoon diced cooked ham
dash salt
dash pepper
1 tbs butter

1 croissant or lightly toasted English muffin, split
Whisk the eggs with green onion until well blended then add the tomato and bacon or ham. Season with a dash of salt and pepper.Heat butter in a small skillet over medium-low heat. When butter is foamy, add the egg mixture and cook until slightly set around edges. Begin turning the edges inward with a spatula, turning over when the bottom is set. When the eggs are firm, place on half of the split croissant or English muffin and top with the other half. Serve with sliced tomato, if desired. Makes 1 breakfast sandwich.