Preheat your oven to 350°F (175°C).

In a mixing bowl, crack open the large eggs and add the milk, salt, and pepper. Whisk until well combined and frothy, about 1-2 minutes.

Heat a skillet over medium heat and add a tablespoon of butter. Pour in the whisked egg mixture and let it sit for a few moments before gently stirring. Cook for about 3-5 minutes until soft and creamy, then remove from heat.

Slice each croissant in half and place them on a baking sheet. Toast them in the oven for about 3-5 minutes until lightly golden and warmed through.

Assemble the sandwiches starting with the bottom half of each croissant, add a slice of cheddar cheese, a generous scoop of scrambled eggs, and crispy bacon or sausage. Top with the upper half of the croissant.

Serve immediately while warm with melted cheese.