2slicesturkey bacon(cut in half (I love Applegate))
2slicescheddar cheese or American*
salt and black pepper(to taste)
optional condiments: hot sauce(ketchup, etc)
Open the English muffins, top with a slice of cheese and toast in the toaster oven or broiler about 6 inches from the flame until the cheese melts (careful not to burn).
Meanwhile, spray a large skillet with oil and cook the turkey bacon as directed.
Set aside and spray the skillet with more oil.
Crack the eggs in a nonstick skillet, season with a pinch of salt and black pepper and cook on low, covered until the yolks are cooked to your liking, I like to keep them on the runny side but you can also make them scrambled.
To make the sandwiches: place the bacon on one side and the egg on the other.
Top with optional condiments, if desired.
**check labels for gluten freeVariations: Use ham, turkey sausage, Taylor ham or center cut bacon in place of turkey bacon. You can add avocado if you wish.Make it dairy-free: Skip the cheese or use dairy-free cheese.Make it vegetarian: omit the turkey bacon.Make them ahead: Double or Triple the recipe as needed. Scramble the eggs and assemble sandwiches. Wrap each individually tightly in plastic wrap or foil and store in the refrigerator for up to 4 days. To reheat from fridge, place sandwich on a microwave safe plate and cook 45-60 seconds, or until heated through or reheat in the toaster oven.*calculated with VelveetaTo freeze: Wrap each individually tightly in plastic wrap or foil and store in the freezer for up to 3 months. To reheat from frozen, place sandwich on a microwave safe plate and cook 1 minute, flip then cook an additional minute, or until heated through.