1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Place the English muffin halves on the baking sheet and brush them with melted butter. This little step reminds me of the care my abuela took in every meal she prepared.
3. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. My grandmother always said, “a good whisking makes for fluffy eggs,” and she was right!
4. Heat a non-stick skillet over medium heat and scramble the eggs until just set. They should be soft and slightly runny as they will finish cooking in the oven.
5. Top each muffin half with scrambled eggs, a sprinkle of cheese, crumbled bacon, and cherry tomatoes.
6. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and garnish with fresh basil. Serve hot and enjoy the medley of flavors dancing on your palate!

Cooking this recipe always takes me back to the bustling kitchen of my youth, where the aroma of homemade meals lingered in the air. I hope it brings a similar warmth to your home.