1. In a small bowl, stir together the mayonnaise, chopped chipotle peppers, and adobo sauce until smooth. Set aside.

2. In another bowl, whisk the eggs with the milk, salt, and black pepper until well combined.

3. Toast the English muffins until lightly golden and set them aside.

4. Melt the butter in a nonstick skillet over medium low heat. Pour in the eggs and cook slowly, stirring gently, until soft curds form and the eggs are just set.

5. Divide the eggs into four portions in the pan and top each portion with cheddar and pepper jack cheese. Cover briefly so the cheese melts.

6. Spread the chipotle mayo over the toasted English muffins.

7. Add the cheesy eggs to the bottom halves, then top with avocado, tomato, bacon or sausage, and cilantro.

8. Close the sandwiches with the top halves of the muffins and serve immediately.