Heat a skillet over medium heat. Add bacon and cook until crispy, about 7-10 minutes. Drain on paper towels.

In a bowl, whisk eggs with salt and black pepper.

Melt butter in a nonstick pan over low heat, then add whisked eggs. Cook slowly, stirring occasionally for 3-5 minutes until fluffy.

Slice croissants in half lengthwise and toast cut-side down in a skillet or toaster oven for about 2-3 minutes.

Layer cheese on the bottom half of each croissant while warm.

Spoon scrambled eggs over the cheese, add bacon and any optional toppings.

Place the top half of the croissant over the filling and press gently. Return to skillet for an additional 1-2 minutes if you want the cheese extra melted.