Cook the bacon in a large skillet over medium heat for 4 to 6 minutes, flipping once, until crisp. Transfer to a paper towel-lined plate and pour off most of the excess grease.

Butter the cut sides of the English muffins and toast them cut-side down in the same skillet for 1 to 2 minutes until golden. Set aside.

Lower heat to medium-low, lightly oil the pan, and crack in the eggs. Season with salt and pepper. Cook for 2 to 3 minutes until whites are set, then flip and cook 30 seconds to 1 minute more.

Top each egg with a slice of cheddar during the last 30 seconds of cooking and cover the pan briefly to melt.

Assemble each sandwich with a cheesy fried egg and two slices of bacon between the toasted muffin halves. Serve immediately.