Preheat oven to 400 degrees. Line sheet pan (that has sides!) with aluminum foil. Arrange bacon and bake for 12-14 minutes until crispy.
While the bacon bakes, grab a mixing bowl and add self rising flour, salt, and garlic powder. Stir together. Add in greek yogurt. Mix together VERY well with wooden spoon until a lump of dough forms in the bowl. Make sure there are no flour bits on the bottom or sides of bowl. (See pictures in post for better description)Line baking sheet with parchment paper. Spray 1/3 cup measuring cup with cooking spray and scoop dough and drop biscuits onto sheet pan about 1 inch apart. You'll have 9 biscuits. Spray the top of biscuits with cooking spray.
Remove bacon from oven and set aside on a paper towel to sop up a little extra grease. Keep the oven heated to 400 degrees and place biscuits in. Bake for about 24 minutes or until tops are lightly golden brown.
While the biscuits are baking, Make eggs. Whisk together 8 eggs in a bowl, add a couple pinches of kosher salt, some pepper, and a pinch of sweet smoked paprika. (paprika optional, but delicious)
Heat a non stick skillet over LOW heat on stove top. Spray skillet generously with Butter Cooking Spray and add eggs. Cook on low gently moving the eggs with a spatula a few times, careful not to over scramble and break up the eggs. Flip eggs once if they need it. (See process pictures in post above for description)When eggs are firm and cooked remove from heat and set aside.
Remove biscuits from oven when lightly golden brown. Let cool for a few moments and cut open with serreated knife. Evenly pile eggs on top of the bottom of biscuit, followed by a piece of bacon, and top with half slice of american cheese. Top with the other half of the biscuit. Repeat until finished.
Make Ahead/Freezer Instructions: Let eggs, bacon, and biscuits completely cool, assemble sandwiches, wrap in aluminum foil, place in a freezer bag. To Reheat: Thaw in fridge 6-8 hours or overnight, wrap in a paper towel, and heat for 44 seconds in the microwave.