Lay your bacon in a cold skillet and bring it up to medium heat, slowly rendering the bacon’s fat as you go. Flip after about 5 minutes and continue cooking for another 10ish minutes, flipping every few minutes until the bacon is fully and evenly cooked. Lay your bacon on a plate lined with paper towel and set aside for later.
Clean out your skillet and heat over medium heat. Add in your butter and mix around until melted and foamy. Crack your eggs in the pan and, using the edge/tip of a spatula, make small cuts into each of the eggs, from top to bottom. Season with salt and pepper and let cook for a minute or two. Flip the egg mixture and make 2 stacks, each with 2 eggs. Cut the heat, place a slice of cheese on each of the stacks, cover and move to assembly. Note: If you have a smaller pan or smaller range burner, consider doing this in two batches of 2 eggs each.
To assemble your sandwiches, cut your rolls in half and stack your eggs with cheese on top of each, followed by 2 slices of bacon each. Break the bacon in half to layer more evenly. Cut in half and enjoy immediately. Note: You can toast your roll a bit if you like but I wouldn’t toast it too much, you want a nice and soft bite. Also feel free to add pickled jalapeños or hot sauce for a kick)
