3Tbspfresh milled floursoft white (anything you have leftover)
2tspWorchestershire sauce
1tspgarlic powder
1/2tspcayenne
Instructions
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.
Notes
This nutrition is based on using an English Muffin made with fresh milled flour.