3green onionsthinly sliced, greens reserved for garnish
Preheat oven to 350 degrees F. Line a baking sheet with foil and set aside.
In a small bowl, combine the butter and garlic salt. Split English Muffins in half and brush each half with the garlic butter mixture. Arrange on the baking sheet.
Melt a tablespoon of butter in a large skillet over medium heat. Whisk eggs with 2 tablespoons of milk and pour in the skillet.
Stir eggs until soft set (cooked through but still moist). Stir in the breakfast meat and green onions; season with salt and pepper.
Scoop some of the scrambled egg mixture onto each muffin and top with shredded cheddar cheese.
Bake for 10-15 minutes or until cheese has melted and muffins are toasted.
Garnish with sliced green onions and a pinch of freshly cracked black pepper if desired and serve immediately.
Make ahead and freeze: Wrap pizzas individually in plastic wrap or foil. Store in a tightly sealed container or zip-top bag and freeze for up to 6 months. To bake, remove desired amount of pizzas and unwrap. Place on a cookie sheet and bake in a preheated, 350 degree oven for 15 minutes, or until cheese is melted and muffins are toasted. Garnish with sliced green onions if desired. Alternatively, wrap in a damp paper towel and microwave frozen pizzas for 1-2 minutes.