2. In a medium bowl, beat the eggs. Add the Romano cheese,
    salt and black pepper. Beat to blend well. Melt the butter in
    the skillet. Add the eggs and stir until cooked.
 
3. Toast the English muffins. Set aside.

4. Sprinkle the shredded cheddar cheese on the eggs and
    cover to melt the cheese. Transfer the eggs to the bottoms 
    ofthe English muffins, dividing the eggs evenly among the
    muffins (one egg per muffin). Next top with the bacon (use
    2 slices per sandwich) and cover with the tops of the
    English muffins. Serve hot.