1-Getting started: Getting started with this breakfast sandwich is as easy as preheating your oven, making it accessible for beginners and experts. First, gather all your ingredients and set up your workspace to keep things organized and fun. This helps everything flow smoothly from start to finish.

2-Next, preheat the oven to 425 degrees and place the bacon strips in a 9-by-13-inch baking pan without flattening them. Bake on the bottom rack, stirring occasionally, until they turn browned and rippled, which takes about 15 to 30 minutes.

3-Preparing the Eggs and Toast: While the bacon cooks, slice open the English muffins and arrange them on a sheet pan. Toast them on the top rack for 7 to 10 minutes until they are golden and crisp. For the eggs, crack 18 large eggs into a blender, add ½ cup heavy cream, salt, and black pepper to taste, and blend until just combined without overmixing.

4-After the bacon is done, transfer it to a paper towel-lined plate and reduce the oven temperature to 300 degrees. Pour off most of the bacon fat, leaving a couple tablespoons, and swirl it in the pan to grease the sides. Then, pour in the egg mixture, snip the ½ ounce chives over the eggs, and bake until the edges set and the center is slightly wobbly, about 20 to 30 minutes. Check out more breakfast ideas on our site for variations.

5-Assembling and Storing: Once cooled, use a spatula to loosen the eggs from the pan and cut them into 12 squares. Assemble the sandwiches by stacking an egg square, a slice of Cheddar cheese, and folded bacon on the bottom half of each English muffin. Add hot sauce or pepper jelly if you want extra flavor, then top with the muffin half.

6-To enjoy right away, warm them in the oven until the cheese melts. For later, wrap tightly in foil, refrigerate for up to 3 days, or freeze for up to 1 month, and reheat in a microwave or oven. This step-by-step process, with a total time of about 1 hour 30 minutes, makes it simple for anyone to create a tasty meal.