Toast English muffins in a 375 degree oven until golden, about 15 minutes.  Spreading butter on the muffins will help them turn a nice brown.  You can also broil them to make it faster, just keep an eye on the muffins because under the broiler they'll burn easily.

Break eggs into a small bowl individually, then add eggs to a large bowl just after you crack each egg.  Reason being is to catch any stray egg shell that falls into your large bowl of eggs.  Lightly whip the eggs, add milk, salt and pepper and mix again.  You can also make the eggs in a frying pan using the "folding" method mentioned in the post above.

Prepare a 9" X 12" pan with butter or line with parchment paper and butter both the paper as well as the pan.  Pour egg mixture into prepared pan.  Drop the the Roma tomatoes in, spreading them out evenly.  Then add the cheese and lastly the chives.  Cook in a 375 degree oven for 20-25 minutes until the egg is set and cooked through.

Let eggs cool in the pan for 10 minutes.  If you used the parchment paper use the extra paper hanging over the pan as handles to lift the baked eggs, frittata, onto a cutting board.  If you have a 3-4" circular cookie cutter use it to cutt the frittata into 8 rounds to fit the English muffins.  You can use the extra baked eggs to fill the last 2 muffins.  If using regular bread, cut the eggs to fit.  You can even cut half moon shapes to fit croissants.

Now for the assembly.  Place eggs onto the English muffin, then top with sausage and then the top of the muffin.  For added flavor you can pour a little honey and/or some hot sauce over the sausage.  But they taste pretty darn good just as they are.