Preheat oven to 400 degrees. Prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Halve English muffins. Combine liquid egg, half and half, vanilla extract, and sugar in a small bowl. Combine Greek yogurt and honey in an another small bowl. Combine frozen strawberries (and any of their juices) with strawberry preserves in a third small bowl.

Place bacon on prepared baking sheet. Cook in oven for 15-18 minutes, or until desired crispiness is achieved. Remove from oven, transfer to a paper-towel lined plate, and set aside.

Heat 1 tsp. olive oil in a medium pan over medium heat. Take an English muffin half, dip into egg mixture, and place in pan. Cook for about 2 minutes per side. Repeat this process until all halves are cooked you can do multiple at once, but be careful not to crowd the pan. Crowding pans makes food start to steam, which makes it lose its crispy texture.

Spread strawberry preserves on bottom half of English muffin and add a spoonful of yogurt. Add top half of muffin and repeat the process. Do this with 2 whole muffins and place them on a plate. Add a serving of bacon on the side and garnish with peanuts. If desired, use the back of a heavy pan against a hard surface to crush peanuts in their bag.