1-First, preheat the oven to 425 degrees Fahrenheit and prepare your bacon by separating the strips and placing them in a 9-by-13-inch pan on the bottom rack. Bake for 15 to 30 minutes, stirring occasionally until the bacon becomes browned and rippled for that perfect texture. While the bacon cooks, split the 12 English muffins and toast them on a sheet pan on the oven’s top rack for 7 to 10 minutes, giving them a golden crunch that holds everything together.

2-Next, crack the 18 large eggs into a blender or food processor, add ½ cup heavy cream, salt, and black pepper to taste, and blend just until mixed. After removing the bacon from the oven, reduce the temperature to 300 degrees and use the reserved bacon fat to grease the pan, leaving about two tablespoons. Pour in the egg mixture, sprinkle with ½ ounce chives, and bake for 20 to 30 minutes until the edges set and the center is slightly wobbly.

3-Once the eggs cool, cut them into 12 squares for easy assembly. To put together each sandwich, layer a square of egg, a slice of Cheddar cheese, and the cooked bacon on the bottom half of an English muffin, folding as needed to fit. Add optional hot sauce or pepper jelly for extra zing, then top with the other muffin half. If serving right away, warm in the oven to melt the cheese, or wrap tightly in foil and refrigerate for up to 3 days or freeze for up to 1 month. Reheat in short microwave intervals or bake at 350 degrees Fahrenheit for 15 to 20 minutes to keep the flavors fresh.