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Cook bacon (1 strip per sandwich). Lightly toast brioche buns (open faced) with a little bit of butter, just enough to melt the butter. Break number of eggs equal to sandwiches into separate pan with a little bit of oil or bacon grease, scramble until well mixed and then let cook on both sides like a pancake, seasoning with salt and pepper. Cut the egg pancake into patties the size and shape of the bun and lay on top as the first layer. Break apart bacon strips with your fingers and lay those on next. Grate cheese on top. Return to 350-400° oven (still open faced) for about 5 minutes before securing top bun into place and serving.