Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper.

Slice the croissants in half and place them on the prepared baking sheet.

Toast the croissants in the oven for 5–10 minutes until lightly golden. Do not over-toast.

Cook the turkey bacon in a skillet or on a separate sheet pan until crispy.

Melt the butter in a skillet over high heat until bubbly.

In a medium bowl, whisk together the eggs, half and half, salt, and pepper.

Pour the egg mixture into the hot skillet and immediately reduce the heat to medium.

Using a rubber spatula, gently stir the eggs as they cook.

Continue stirring until the eggs are soft, fluffy, and slightly creamy. Remove from heat before they become dry.

To assemble the Croissant Breakfast Sandwich, place one slice of cheddar cheese on the bottom half of each toasted croissant.

Add one strip of turkey bacon over the cheese.

Evenly divide the scrambled eggs among the sandwiches.

Return the assembled sandwiches to the oven.

Bake for 10–15 minutes until the cheese is melted and the sandwiches are hot throughout.

Serve immediately and enjoy.