Crispy bacon, a perfectly cooked egg, and melted cheddar come together in this classic breakfast sandwich, all stacked between golden, toasted muffin halves crisped right at the cut edges. The eggs get a rich finish from a touch of butter in the skillet, cooked until the whites set fully and the cheese melts into bubbly, gooey edges. It's a quick, satisfying handheld breakfast with big diner-style flavor — smoky, salty bacon balanced against creamy yolk and sharp cheddar. This one is a solid pick for a gluten free breakfast rotation, easy to build ahead or assemble fresh whenever the craving hits. Every bite delivers that ideal contrast of crisp, warm, and melty in one tidy package.
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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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