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.

In a skillet or on another sheet pan in the oven, cook the turkey bacon until crisp.

Melt the butter in a skillet over high heat until 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, remove the pan from the heat.

Add a slice of cheese to the bottom of each toasted croissant.

Add a strip of bacon to each croissant on top of the cheese.

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 the cheese begins melting.

Once removing the sandwiches from the oven, enjoy immediately!