In a small bowl, crack the eggs and stir in the water and the parmesan cheese.

Cut the Steak-umms into bite-sized pieces. Cook on medium to high heat, stirring constantly, until no pink remains.

Reduce the heat to medium-low.

Pour the eggs into the pan and cook until the edges of the eggs firm up.

Stir the eggs to ensure that they are scrambled and cooked to your liking.

When the eggs are almost done, break the slice of cheese into smaller pieces to help it melt faster. Add it to your eggs and Steak-umms.

Serve! It's fantastic as a breakfast sandwich with bread or on its own.