• Start by cooking your bacon in the oven on a wire rack over a sheet pan. You can cook it on the stove if you prefer.
• After your bacon is done cooking, I pour the grease into a measuring cup to save for other uses. Take 3 Tbsp of the grease (or butter) and 3 Tbsp fresh milled flour and add it to a hot cast iron skillet. Cook just until the flour begins to brown. Whisking to keep it from burning.
• Once the flour begins to barely brown, turn the heat down to a low/medium temperature.
• Pour your 2 cups of milk into the flour mixture, whisking to encorporate as you pour. You do not want this to boil, just lightly simmer.
• Add 2 tsp Worchestershire sauce, 1 tsp garlic powder, 1/2 tsp cayenne powder, salt and pepper. Be sure to taste before you add too much salt. Bacon can be pretty salty. Let this simmer 2-3 minutes while you shred 2 cups of cheddar cheese.
• With the milk simmering, slowly whisk in your cheddar cheese.

  Turn the heat to LOW and keep warm while you cook the eggs.
• Crack 12 eggs into a bowl and whisk. Add to a well oiled skillet and scramble.
• Add cooked eggs and crumbled bacon to the cheese sauce and stir just until combined. Remove from heat.
• Split 12 english muffins into 24 open faced sandwiches on 2 sheet pans. Take a heaping scoop of the egg, bacon and cheese mixture and add to the top of each English Muffin.

Eat now

• If you plan to eat these all now, place the sheet pan in a 350 ℉ oven for 5-7 minutes just to melt the sauce into the muffin and toast the edges.

  You can also place in an airfryer at 375℉ for 5-7 minutes.

Freeze

• If you are going to freeze and store these for an easy breakfast, place the sheet pan in the freezer for atleast 1 hour. Once they are frozen, place in gallon ziplock bags and store in the freezer for up to 3 months.

  In the morning, place FROZEN in a 375 airfryer for 8-10 minutes and enjoy! (or 350 degree oven for 15 minutes, microwave for 1 1/2-2 minutes)

  Serve English Muffin breakfast sandwiches with Salsa and chopped green onions or cilantro.