Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.

If using candied bacon, prepare according to your recipe and chop it for incorporation.

For each croissant, gently slice them halfway lengthwise, avoiding complete separation.

In a bowl, crack the eggs and whisk until combined. Season with salt, black pepper, and garlic powder.

In a medium skillet over medium-low heat, melt the butter. Pour in the whisked eggs and allow to sit for 2-3 minutes until edges appear dry, then scramble and cook for about 5-6 minutes until solid. Remove from heat.

For each sandwich, open the sliced croissant and add spoonfuls of scrambled eggs, followed by chopped kale (if not mixed with eggs), chopped bacon (if using), and shredded cheese. Repeat until all croissants are stuffed.

Place stuffed croissants on the prepared baking sheet, spacing them 1-inch apart. Brush the tops with honey and sprinkle with Everything but bagel seasoning. Lightly press down.

Bake for 8-10 minutes until tops and edges are golden and cheese has melted. Let cool slightly before serving.