Toasted English muffins get golden and crisp at the edges, ready to cradle crisp-cooked bacon and a blanket of melted cheddar. The bacon renders low and slow until it's perfectly crackling, giving this sandwich its smoky backbone. Melty cheddar drapes over the top, bubbling at the edges for that classic breakfast-sandwich pull. It all comes together fast, stacked between two toasty muffin halves for a warm, satisfying handheld breakfast. This one's a solid pick if you're building an egg free morning lineup, no fuss required.
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Toast the English muffin halves until golden and crisp at the cut edges.
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. Transfer to a paper-towel-lined plate and pour off all but about 1 tsp of the drippings.
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