Cook bacon by your preferred method. Bake in the oven at 400°F for about 20 minutes until crispy but still flexible. Remove the bacon to a paper towel lined plate. Keep the oven on.

If using toppings, brush the tops of croissants with oil or melted butter and sprinkle with toppings like poppy seeds or bagel seasoning.

Divide half of the shredded cheese among the bottom halves of the croissants and bake until the tops are crispy and the cheese is melted.

In a small bowl, whisk the eggs with heavy cream, salt, and pepper. Cook in a buttered nonstick pan over low heat, stirring gently until soft, creamy curds form.

Place two strips of bacon and a mound of eggs onto each bottom half of the croissants, then add the remaining half of the cheese on top to melt from the heat of the eggs.

If eating immediately, add greens, tomatoes, or sliced avocado as desired. Place the tops on and enjoy.