Line a cookie sheet with aluminum foil and shingle bacon on top. Place bacon in oven and bake for 10 minutes. Bacon should be crispy with fat rendered. Cool to room temperature and chop.
Heat a skillet over medium high heat. Add the breakfast sausage to the skillet and brown the meat until crispy. Remove the sausage bits from the pan and reserve.
In the same pan, add chopped onion and cook until translucent with brown edges and crunchy bits.
Combine the reserved fat, chopped bacon, sausage, drained tomato, onions, black pepper and torn English muffins in a big bowl. Toss to incorporate all ingredients.
Place 1/3 of the mixture in a 9x13 inch casserole. Add 2 slices of cheese, and then add the remaining casserole mixture and remainder of the cheese.
Pour the reserved tomato juice evenly over the finished casserole. Place in the oven and bake for 15 -18 minutes.
While the casserole is baking, heat 2 quarts of water and the vinegar to a simmer. Once simmering, carefully swirl the water and add the eggs one at a time. Cook 7 minutes. Top casserole with poached eggs.