Fluffy Scrambled Egg Breakfast Muffins

Preheat oven to 350°F (175°C). Split the 4 English muffins in half and place on a baking sheet.

Dice the cream cheese into small cubes and set aside in the refrigerator to stay cold.

Finely dice 1/2 red bell pepper and thinly slice 3 green onions. Roughly chop 1 cup of baby spinach and halve 1/2 cup of cherry tomatoes.

In a large bowl, whisk 8 eggs until well combined. Add 1/3 cup of 2% milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until frothy.

Heat a large non-stick skillet over medium-low heat. Add 2 tablespoons of butter and let it melt.

Add the diced bell pepper to the skillet and cook for 2 minutes until slightly softened.

Add the green onions and spinach, cooking for another minute until the spinach begins to wilt.

Pour the egg mixture into the skillet. Using a silicone spatula, gently pull the eggs from the edges toward the center as they begin to set, creating large, soft curds.

When the eggs are about 75% set but still look slightly wet (about 3-4 minutes), add the cold cream cheese cubes and 1/2 cup of shredded cheddar cheese. Fold gently to incorporate.

Remove from heat while eggs are still slightly underdone (they will continue cooking from residual heat).

Toast the English muffin halves in the oven for about 5 minutes until lightly golden.

While muffins are toasting, slice the avocado and toss with 1 tablespoon of olive oil and a pinch of salt.

Remove muffins from the oven and spread the remaining 1 tablespoon of butter evenly across all muffin halves.

Top each muffin half with a generous portion of the scrambled egg mixture.

Garnish with cherry tomato halves, fresh chives, and thyme leaves.

Serve each plate with 2 muffin halves and sliced avocado on the side.