Preheat the oven to 350℉. Line a sheet pan with parchment paper and set aside.

Slice the croissants in half and place on the prepared sheet pan. Toast in the preheated oven for 5-10 minutes, or until golden brown.

Cook the turkey bacon until crisp in a skillet or on another sheet pan in the oven.

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

Crack the eggs into a medium bowl, add the half and half, and season with salt and pepper.

Pour the eggs into the hot skillet with butter, turn down the heat to medium, and stir with a rubber spatula.

When the eggs are golden brown and still a little soft, remove the pan from the heat.

Assemble the sandwiches by adding a slice of cheese to the bottom of each toasted croissant.

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

Evenly divide the scrambled eggs between the bottoms of the croissants.

Transfer back to the oven and bake for 10-15 minutes until everything is toasty and the cheese is melted.

Enjoy immediately after removing from the oven.