In a large skillet, over medium-high heat, cook bacon until crisp, turning often; drain on paper towels and set aside.
In the same skillet, carefully break the eggs into the hot bacon drippings and cook as you like them--hard yolk, over easy, or sunny-side-up. Season with salt and pepper and garlic powder as they cook.
Meanwhile, toast English muffins until light brown, then spread, cut side up, with butter.
Place a lettuce leaf on each half of a muffin, followed by one onion slice, then a tomato slice, then the egg, 2 oz. of cheese, followed by half the bacon. Top with remaining muffin half and serve immediately.