While these sandwiches aren’t complicated to make, they do take a little bit of time. Trust me though, the effort is worth it! My favorite bread to use for this recipe is croissants, but English muffins work great too.

Ingredients: 

1 lb. Rafter Creek Bacon

6 Eggs

6 Slices of your favorite cheese

6 Croissants or English Muffins

Milk

Instructions: 

1. Cook bacon and set aside to cool. 

2. Beat eggs in a bowl. Add milk until thinned to desired consistency. 

3. Place a small amount of bacon grease into a small cast iron skillet. Allow the grease to coat the entire pan. Pour scrambled eggs into the pain. Flip egg over after a few minutes and cook until done. Continue process until all eggs are gone. 

4. Assemble the sandwiches by layering egg, cheese, and bacon on desired bread.