Preparation Steps

• Preheat your oven to 350°F (175°C). Carefully slice the croissants in half horizontally. Place the cut-sides down on a baking sheet and toast in the oven for 3-5 minutes, or until they are lightly golden and warmed through. If your croissants fit, you can also toast them in a conventional toaster.
• While the croissants are toasting, prepare your scrambled eggs. Crack the large eggs into a medium bowl, season them with salt and black pepper, and whisk gently until just combined. Heat a non-stick skillet over medium-low heat with a small amount of butter or cooking oil. Pour in the whisked eggs and cook, stirring gently with a rubber spatula, until the eggs are soft-scrambled and just set, but still moist. Remove the skillet from the heat immediately to prevent overcooking.
• Assemble the sandwiches without delay, ensuring the eggs are at their best. Spread a layer of warm garlic butter tomato sauce on the bottom half of each toasted croissant. Pile a generous portion of the soft-scrambled eggs onto the sauce. Place a slice of pepper jack cheese directly on top of the warm eggs, allowing the residual heat to gently melt it.
• Finish assembling by layering crispy bacon and a dollop of fresh guacamole over the cheese. Place the top half of the croissant firmly over the fillings. Serve your ultimate egg sandwich immediately and savor every bite!