I prefer using my cast iron skillet for this but any large skillet will work.

Heat your skillet to high heat.

Once the skillet is hot, add the two turkey bacon strips and allow them to get hot and crispy for about 2 minutes on both sides on medium-high heat.

After the turkey strips are done, move them to your cutting board and cut each strip in half.

Crack three whole eggs into a bowl then whisk well using a whisk or fork.

Heat up a skillet on medium heat and add 1 tablespoon of olive oil.

While the oil heats up, wash then finely chop the green onion into rounds.

Add the chopped green onion to the hot oil and sauté for a couple of minutes.

Next, add the whisked eggs and lower the heat to medium-low.

Using a spatula or wooden spatula, move the eggs around while cooking.

Once the eggs are almost cooked through, add 1/4 teaspoon of salt and a coupe of cracks of black pepper.

You do not need to add a lot of salt to the eggs as the turkey bacon is already pretty salty.

After the eggs are done cooking, move the skillet off the heat and cover to keep the eggs warm.

Split open the english muffins. I like using the fork method as it retains the nooks and crannies instead of cutting them open with a knife.

To open up the english muffins with a fork, stab the sides of the english muffins with the fork repeatedly while turning the english muffin until it splits open.

Next, toast the english muffins in your toaster or the skillet you used for the turkey bacon!

If you are using the skillet, turn the heat to medium-high and toast the english muffins for 1-2 minutes on each side.

Start with the bottom half of your english muffin then add a slice of tomato, half of the scrambled eggs, the halved turkey bacon and some microgreens.

Enjoy with some fresh berries on the side, your favorite coffee or tea!