1. Preheat oven to 180 degrees Celsius, fan forced.
2. In a muffin pan, spray oil to coat surface and crack one egg into each muffin case, then pierce each yolk with a knife and swirl it around a little to disperse yolk.
3. Place muffin pan into oven and cook eggs for 10-13 minutes (depending on your oven, I cook for 11 minutes. Under cook slightly as reheating later will cook a little more).
4. In a frypan cook bacon over medium to high heat, turning occasionally for approximately 5 minutes, or until cooked through. Drain on paper towel.
5. Once eggs are cooked take out of oven and pop out with a spatula onto a plate. Season with salt and pepper.
6. Slice muffins in half.

Assembly: 

1. Put all muffins cut side up on a cutting board.
2. Place slices of cheese on bottom half of all muffins, then bacon, then egg.
3. Add a good drizzle of barbecue sauce if desired, its delicious! 
4. If getting out of the fridge, microwave for 1 minute and check it. This will depend on your microwave. It may need a little longer.
5. If getting out of the freezer, unwrap the gladwrap and microwave for 1 minute on one side, then flip over and cook for another 30 seconds then check.