This bacon and egg muffins recipe would work well for breakfast, lunch or dinner. It is a full and hearty meal on a muffin.
In a skillet set over medium heat, fry bacon until cooked and slightly crispy.
Once cooked, transfer to a paper towel lined plate to absorb the grease.
In a medium saucepan, melt the butter.
Stirring constantly, add flour to the butter and cook for about 1 minute, until smooth.
Continuing to stir, add milk in a steady stream and stir until thick and creamy.
Remove from heat and add the cheddar cheese. Stir until cheese is melted and well combined.
Season to taste with salt and pepper.
Poach the eggs to desired doneness.
Meanwhile, lightly toast the english muffins.
Once toasted, place each muffin half on an individual plate.
Place one slice of cheese, then two slices bacon on each muffin.
When the eggs are poached to desired doneness, carefully remove them from water, drain, and place a single egg atop the bacon on each english muffin.
Spoon over desired amount of hot cheese sauce.