Line a baking sheet with aluminum foil, extending it up the sides to catch grease. Optionally place a wire rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external meat thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Toast the 2 english muffins split in half: While the 4 slices bacon cooks, split and toast the 2 english muffins split in half until golden and crisp. Set aside.

Fry the 4 eggs: Return the skillet to medium-low heat and add the 1 tbsp unsalted butter, swirling to coat. Crack the 4 eggs into the pan, spacing them apart. Season with ¼ tsp kosher salt and ⅛ tsp black pepper freshly ground. For a runny yolk, cook uncovered for about 2 minutes. For a set yolk (great for sandwiches), place a lid or plate over the skillet for the last 60–90 seconds to steam the tops. The whites should be fully set with no translucent spots.

Melt the 2 slices American: In the last 30 seconds of eggs cooking, lay a slice of slices American directly on top of each 4 eggs. Cover the pan again briefly until the 2 slices American is melted and gooey.

Spread and assemble: Spread 1 tbsp mayonnaise on the cut sides of the toasted 2 english muffins split in half if using. Add a few drops of hot sauce if desired. Place the cheesy 4 eggs on the bottom half of each 2 english muffins split in half, then top with 2 slices of slices bacon. Close the sandwich with the top 2 english muffins split in half half.