In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, and salt. Mix well.

Preheat the Blackstone griddle to medium heat and lightly grease the surface with avocado oil.

Place the bacon strips on the griddle and cook for 4-5 minutes on each side, or until crispy and browned to your liking. Remove the bacon from the griddle and set it aside on a paper towel-lined plate to drain excess grease.

Spread a thin layer of butter on the cut sides of the English muffins. Place them, buttered side down, on the grill. Toast until they are golden and crispy, about 1-2 minutes. Remove and set aside.

Crack the eggs onto the griddle. Sprinkle them with the prepared seasoning mix. Cook to your desired doneness, flipping if you prefer over-easy or over-medium.

Place a slice of pepper jack cheese on the bottom half of each toasted muffin.

Once the eggs are cooked to your liking, carefully place one egg on top of each cheese-topped English muffin half.

Break the cooked bacon strips in half and place two halves on top of each egg.

Place the top half of the toasted English muffin on the bacon to complete the sandwich.