Step 1: What You'll Need
2 pieces of bread (per stack, not pictured)
Instant Gravy mix of your choice
1 slice of processed cheese (because it melts faster and with less heat than normal cheese. Can substitute with a slice or two of real cheese.)
Spatula, not pictured
Step 2: Cooking the Bacon and Making the Toast
If you have a splatter screen, I'd advise you to use one. When the bacon is done cooking, lay in on a few paper towels to absorb the grease, but DO NOT drain the pan of the grease. We'll use that to fry the eggs in and make the gravy.
When the toast is finished, leave it in the toaster to cool a little, if you making more than one stack, lean the toast against the side of the toaster, so that the air can get to all sides of the toast, and condensation won't make the toast soggy.
Step 3: Frying the Eggs
While your eggs are frying (and it won't take long, so be quick), prepare any milk/water mixture your gravy will require (mine called for 1/2 cup milk and 1/2 cup water), and pour the required amount of powder mix into a separate small container, because as soon as they mix they will congeal.
You'll want to fry your eggs to the point where they aren't runny, but will ooze a little when cut into. If you beat them first, cook them to your liking.
Step 4: Gravy
With the bacon grease still in the pan, now with all the extra goodies from the eggs, pour any liquid mixture your gravy requires, along with any cracked pepper or seasoning if desired. While stirring the liquid, pour in the powder and don't stop stirring, because any lumps in the gravy will be extremely hard to get out.
If you're like me and want a few lumps in the gravy, pour 3/4 of the mixture and stir. Stop stirring for a moment and add the remaining mixture. About 30 seconds later, start stirring again.