Corny Egg and Ham Sandwiches (4 servings) 4 large eggs - beaten 1/4 cup milk 1/4 teaspoon salt 1/8 teaspoon black pepper 1/2 cup cooked ham - chopped 1/3 cup frozen whole kernel corn - thawed 4 English muffins - halved and toasted 4 slices reduced fat American cheese - halved Lightly coat a medium skillet with cooking spray. Heat skillet over medium heat. In a small bowl beat together eggs, milk, salt and pepper. Add to skillet. Cook without stirring, until egg mixture begins to set on the bottom and around the edge. Using a spatula, lift and fold the partially cooked egg mixture so uncooked portion flows underneath. Continue cooking and folding until egg mixture is cooked through, but still glossing and moist. Remove from heat. Stir in the ham and corn. Place 4 English muffin halves on a baking sheet. Top each with a half slice of cheese, then top with some of the egg mixture. Add remaining cheese slices. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until the cheese melts. Top with remaining muffin halves. Serve immediately. English muffins with American cheese and a ham and corn scramble. Great combination of flavors. Mr Breakfast would like to thank Konnie for this recipe. Recipe number 1800. Submitted 7/27/2006.