Fry the bacon in a non-stick pan until crispy. Then remove and drain on paper towels. Reduce the heat a little. Beat the eggs in the pan (keep a distance between them!), Then pierce the yolks so that they mix with the egg white. After a short time, shape the eggs so that they fit well between the rolls later. Season a little with salt and paprika powder. After about 2-3 minutes, place 1 1/2 strips of bacon on each egg. Place 1 slice of cheese on each and let it melt. The eggs are ready after approx. 5-8 minutes (depending on your taste). While the eggs are frying, toast the toasted rolls and then carefully divide them. Place the eggs between the bun halves and serve. Note: Like the muffin of a large fast food chain - but homemade and therefore much tastier. In the USA, I didn`t get to know the recipe with bacon, but with seared large salami slices. It tastes good too, but bacon belongs on it originally. If you like, you can fry a fried egg instead of scrambled eggs - but then the muffin is much more difficult to eat.
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