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.