• Preheat the oven to 350℉. Line a sheet pan with parchment paper and set aside.
• Slice the croissant in half and place on the prepared sheet pan. Toast in the preheated oven for 5-10 minutes, or until golden brown. Keep an eye on it because you do not want it to get too toasted!
• In a skillet or on another sheet pan in the oven, cook the turkey bacon until crisp.

Soft scramble the eggs

• Melt the butter in a skillet over high heat. You want it to completely melt and get bubbly and extremely hot.
• Crack the eggs into a medium bowl. Pour in the half and half. Season with big pinches of salt and pepper.
• Pour the eggs into the hot skillet with the butter. Immediately turn down the heat to medium, and begin stirring with a rubber spatula to break up the eggs as they cook.
• When the eggs are a beautiful golden brown and still look a little soft (as opposed to super firm), remove the pan from the heat.

Assemble the croissant breakfast sandwiches

• Add a slice of cheese to the bottom of each toasted croissant. Leave them on the sheet pan because these will bake for a second time!
• Add a strip of bacon to each croissant on top of the cheese.
• Finally, divide the scrambled eggs evenly between the bottoms of the croissants.
• Transfer back to the oven, and bake for 10-15 minutes or until everything is toasty and delicious. The cheese will begin melting down the sides of the croissants and that will tell you they're ready!
• Once removing the sandwiches from the oven, enjoy immediately!