Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper.

Slice the croissants in half and place them on the prepared sheet pan.

Toast the croissants for 5–10 minutes until lightly golden.

Cook the turkey bacon in a skillet or on a separate baking sheet until crispy.

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

In a medium bowl, whisk together the eggs, half and half, salt, and pepper.

Pour the egg mixture into the hot skillet and immediately reduce the heat to medium.

Stir continuously with a rubber spatula, creating soft scrambled eggs.

Remove from heat while the eggs are still slightly soft and creamy.

Place one slice of cheddar cheese on the bottom half of each toasted croissant.

Add one slice of turkey bacon over the cheese.

Divide the scrambled eggs evenly among the croissants.

Return the assembled Croissant Breakfast Sandwiches to the oven.

Bake for 10–15 minutes until the cheese melts and the sandwiches are heated through.

Serve immediately while warm and crispy.