- 6 Bays English Muffins
- 4-5 tablespoons of butter, divided
- 6 slices of thick-cut bacon
- 12 eggs
- 6 slices of sharp cheddar cheese
- Sea salt & black pepper, to taste
- Separate the English muffin halves and place on the middle rack of the oven, then turn it to 400 degrees. As the oven preheats, it will lightly toast the muffins. Set a timer for 5-8 minutes & keep an eye on them.
- Place the bacon on a large rimmed baking sheet and grab the rest of the ingredients + parchment paper for assembling.
- When the muffins are toasted, pull them out and stick the bacon in the oven. Set a timer for 15 minutes. When that goes off, flip the bacon and cook for another 5-7 minutes or until it's crisp to your liking. Immediately remove from the baking sheet and place on a paper-toweled lined plate to soak up excess grease.
- Spread the insides of all the English muffin halves with butter (I used about 3 tablespoons total).
- Heat a large skillet on medium or medium-high and add 1 tablespoon of butter (bacon grease also works). Fry the eggs in the skillet in 2-3 batches, adding another tablespoon of butter if needed, and flipping halfway through until the egg whites are cooked completely. You can leave the yolks soft or cook them longer (your choice).
- Assemble each sandwich as follows: place a fried egg on the bottom half of the English muffin, sprinkle with salt & pepper, then a piece of cooked bacon on top (I break mine in half), then a slice of cheese, add another fried egg, sprinkle with more salt & pepper, then place the other half of the English muffin on top.
- Let the sandwiches cool completely, then wrap each one tightly in parchment paper. Place the sandwiches into a gallon-sized freezer bag, push out as much air a possible and seal tightly. Store in the fridge and consume within a week OR in the freezer for a month.
- To reheat from the fridge: keep wrapped in parchment paper and microwave for 1 minute or until warm completely through (do it in 15-second increments the first time so you don't overcook it). Alternately, place in a 375-degree oven (still wrapped in parchment paper) and heat about 15-18 minutes or until just warmed through.