Crispy bacon, a perfectly set egg, and melted cheddar come together in this stacked breakfast sandwich, built for maximum crunch-to-gooey ratio. The bacon renders low and slow in its own fat until crisp, then that same skillet gets a pat of butter for cooking the eggs to your preferred yolk texture, whether that's runny or fully set. A slice of cheddar melts right over the egg under a quick cover of the lid, so it's glossy and pull-apart gooey by the time you plate it. Everything gets stacked between toasted muffin halves for that golden, crisp-edged bite in every layer. It's a satisfying, protein-packed handheld breakfast that fits neatly into a gluten free morning routine.
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Lay the bacon strips in a large skillet over medium heat and cook, turning once, until the fat is rendered and the strips are crisp, about 6–8 minutes total. Transfer to a paper-towel-lined plate and pour off all but about 1 tsp of the drippings from the skillet.
While the bacon cooks, toast the English muffin halves until golden at the cut edges.
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