Ingredients
Method
Step-by-Step
- Cook the bacon in a skillet until crisp, about 6–8 minutes. Transfer it to paper towels to drain; if using sausage instead, cook four patties according to the package directions until browned and fully cooked.
- Split the English muffins and toast them until lightly golden. Toasting creates a sturdy surface that holds the eggs and cheese while helping the sandwiches resist sogginess.
- Melt the butter in a nonstick skillet over medium-low heat. Whisk the eggs with the kosher salt and black pepper, then pour them into the warm skillet.
- Cook the eggs gently for about 3–5 minutes, stirring occasionally, until just set and still tender. For firmer, neater layers, fry the eggs individually instead of scrambling them.
- Divide the eggs among the four toasted muffin bottoms. Place one cheddar slice and two bacon slices on each sandwich, or add one cooked sausage patty to each.
- Finish each sandwich with a toasted muffin top and serve immediately. Add hot sauce or fresh toppings just before eating so the bread stays pleasantly crisp.
Notes
For batch preparation, whisk the eggs and bake them in a greased 8-inch square pan at 350°F for about 12–15 minutes, until set. Cut the egg into four portions, then assemble the sandwiches. For freezer sandwiches, cool every component first, wrap each sandwich tightly in parchment or foil, and freeze. Reheat unwrapped in the microwave for about 1–2 minutes, turning once, until heated through; the center should reach 165°F for food safety.