In a skillet over medium heat, add your ground breakfast sausage. Use a spatula to break it up into small pieces. Cook until it’s browned and cooked through. This usually takes about 5-7 minutes. Once finished, set it aside on a plate and let it cool slightly.

In a large bowl, crack open those jumbo eggs. Add the salt and whisk until the mixture is frothy. The fluffier the mixture, the fluffier your eggs will be! After achieving that perfect froth, stir in the smoked paprika for an extra kick.

Step 3: Cook the Eggs

Using the same skillet where you browned the sausage, reduce the heat to low. Add a little butter to greased the pan and pour in the whisked eggs. Stir occasionally, allowing the eggs to set. You’re aiming for scrambled eggs without overcooking them. It should take about 3-5 minutes. Once done, remove from heat.

Now it’s time to bring everything together. In a large bowl, mix the cooked sausage, fluffy eggs, cream cheese, and Monterey Jack cheese. The heat from the mixture will melt the cream cheese and combine all those flavors. Stir in the chopped chives as the final touch.

Take your toasted English muffins and spoon generous portions of the savory mixture onto the bottom half of each muffin. Top each with a slice of sharp cheddar cheese, then place the tops back on the muffins.

Place the assembled sandwiches in a preheated oven at 350°F (175°C) for about 10 minutes, or until the cheese is beautifully melted. Serve hot, and enjoy every cheesy, fluffy bite!