A quick and easy to prepare breakfast you can take on the road.
Cook the bacon until it is crisp. Put on a paper towel to drain the grease and cool. Remove the oil from the pan.
Crumple the bacon and add to the pan with the tomatoes and eggs. Cook until the eggs are set.
Sprinkle ¾ cup of the cheese over the top and allow to melt.
Remove pockets from the oven and fill each half with ¼ the egg mixture. Top with the remaining ¼ cup cheese split between the four sandwiches. Serve hot!