In a large mixing bowl, beat eggs, milk, salt, and pepper together until well blended. Melt butter in skillet over medium-low heat until hot; pour in egg mixture. Reduce heat. As mixture begins to set on bottom and sides of skillet, lift and fold over with spatula. Cook until eggs are almost set; spread honey mustard on slices of bread, top with sliced tomato, green onion and cooked scrambled eggs. Serves 4.
Scrambled eggs are made special with honey mustard and cheese
8 large eggs 1/4 cup milk 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter 1 large tomato, chopped 1 tablespoon thinly sliced green onion tops 8 slices whole wheat bread 1/4 cup honey mustard 1 tomato thinly sliced