In a bowl combine 1 cup warm water, yeast and sugar. Mix and allow to sit for about 5 minutes. The mixture should start to become foamy. This is how you know your yeast is activated!

Add in flour and salt. Mix until combined adding in an additional 1/2 cup water as needed to get the dough to come together. Cover and let rise for an hour or until mixture has doubled in size.

While the dough rises. Crack eggs into a bowl and add in milk, salt, and pepper. Mix until well combined.

Turn on Blackstone Griddle and heat to medium heat.

Pour some cornmeal onto a baking sheet. Set aside.

Cut the bacon in half and cook on one side of the griddle until desired crispness is achieved. On the other side cook the eggs. Remove from the heat.

Turn griddle down to medium low heat (about 350 F).

Once dough has risen pour onto a floured surface. The dough will be sticky. Gently press into a circle and divide into 8 segments (about 75 grams or 2.5 oz each).

Roll each section into a circle. Top with shredded cheese, scrambled egg, and bacon. Pinch each side up to middle to seal and place seam side down on cornmeal lined baking sheet. Repeat with remaining dough.

Place each stuffed English muffin onto the griddle and cook for 5-8 minutes on each side.

Enjoy immediately or wrap in parchment paper and freeze for later.