I'm totally the type of person who goes to bed excited about her morning coffee and breakfast. I'm sure this psychotic enthusiasm warrants some sort of therapy, but whatever. Mornings are my FAVORITE. The air is still, the streets are calm, and my baby gremlins have yet to emerge from their caves.

Aside from the coffee buzz I satisfactorily achieve by 6:20 a.m., I can almost guarantee that my breakfasts are better than yours. And I'm not exaggerating when I say I eat this exact breakfast sandwich nearly every single morning. I may switch out the spinach for kale, the red onions for sliced mushrooms, the sun-dried tomatoes for fresh garden Romas, but the principle is the same: runny yolks, melty cheese, all in my face.

And I've made a painfully simple version for your kids. We take out the fancy-pants adult toppings, and simply scramble up some fluffy eggs, place them on a toasted English muffin and top them with a mountain of cheddar.

One Recipe, Two Meals: Cheesy Breakfast Sandwich Edition (for You and for the Kids)

Ingredients:

3 eggs

2 tablespoons milk

2 teaspoons Parmesan cheese (powdered is fine)

3 teaspoons extra virgin olive oil

3/4 cup grated white cheddar cheese, divided

1/4 cup thinly sliced red onion

2 sun-dried tomatoes, in their oil, sliced

1 cup baby spinach (a good handful)

1/4 cup grated white cheddar cheese

Hot sauce (optional)

2 English muffins, divided and toasted

Directions:

To make the kids' sandwich

Crack two eggs into a small bowl. Add the milk and Parmesan, and lightly beat until combined.

Heat a teaspoon of oil in a small saute pan over medium-low heat, and add the egg mix. Slowly scramble the eggs until just set and fluffy.

Place the scrambled eggs on one halved, toasted English muffin, and top with 1/2 cup cheddar. You can let the cheese melt naturally or place it under the broiler to get it browned and bubbly (which is the right decision in life).

It's done!

Now to make your sandwich

Heat another teaspoon of oil in your saute pan. Add the spinach and wilt, about 20 seconds. Remove from the pan and add the red onion and sun-dried tomatoes. Let them sear and blister for about a minute. Remove and place them with the spinach.

If you need to add a little more oil at this time, go for it. Crack the egg into the saute pan and let fry until the whites are set, but the yolk is still runny, about 2 minutes. Season with salt and pepper.

In the meantime, place the cheese on the top half of the English muffin, and toast until the cheese melts.

Place the spinach, red onion and sun-dried tomatoes on the bottom half of the toasted muffin. Then layer with the fried egg and cheesy top half.

Follow Bev on her blog, Bev Cooks, if you think you can even handle more.