Cook bacon by your preferred method. If using the oven, bake at 400°F for about 20 minutes, or until crispy but still flexible. Remove bacon to a paper towel lined plate and keep the oven on.

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

Divide half of the cheese among the bottom halves of the croissants. Bake tops and bottoms in the oven until the tops are crispy and the cheese on the bottoms is melted.

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

Place two strips of bacon and mounds of eggs onto each bottom half of the croissants. Top with the remaining half of the cheese to melt from the heat of the eggs.

If eating immediately, add fresh toppings like greens, tomatoes, or sliced avocado, place the tops on and enjoy.