Ingredients:

  • 8 English muffins (standard size)
  • 12 large eggs
  • 1/2 cup whole milk
  • 1 lb thick-cut bacon (or sausage patties)
  • 8 slices Cheddar cheese
  • Salt and pepper (to taste)
  • Butter or mayonnaise (for barrier)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking sheet with parchment paper. Cook the 1 lb bacon until crisp; drain completely on paper towels and allow the bacon to cool fully. Split the 8 English muffins, brush the cut sides with a very thin layer of butter or mayonnaise, and lightly toast until golden brown.
  2. Whisk the 12 large eggs with the 1/2 cup whole milk, salt, and pepper until light and frothy. Pour the mixture evenly onto the prepared sheet pan. Bake for 18–22 minutes, or until the center is completely set and does not jiggle.
  3. Remove the egg slab and let it cool for 2 minutes. Use an English muffin ring or a large round cookie cutter (approx. 3.5 inches) to punch out 8 perfect, circular egg patties. Place the muffin bottoms on a sheet tray. Immediately place a hot egg patty on top, layer the cooked and cooled bacon, and then place one slice of Cheddar cheese directly on the filling.
  4. Return the tray to the oven for 60 seconds. The goal is not full melting, but softening the cheese just enough so it clings to the meat and egg, forming the critical moisture seal.
  5. Top immediately with the remaining English muffin halves. Transfer the finished sandwiches to a wire rack. They must cool completely to room temperature (about 30 minutes) before wrapping. Wrap each sandwich individually in plastic wrap, followed by aluminum foil, and freeze.