Cook the Bacon

1. Preheat oven to 400 degrees F.
2. Line a 13-inch x 18-inch baking sheet with aluminum foil.  This will make clean-up easier.  If you prefer, you can also spray the baking sheet with cooking spray instead of lining it with aluminum foil.
3. Arrange bacon slices in a single layer on the backing sheet.  Leave space between the slices.
4. Bake the bacon for 10-20 minutes.  Cooking time will vary depending on the thickness of the bacon.
5. When bacon is crisp, remove from the oven and place the bacon on a plate lined with a paper towel to drain.
6. Reduce oven temperature to 375 degrees F.  

Cook the Eggs

1. Break eggs into a medium bowl.  Whisk with a fork or a whisk until well combined, and there are no streaks of egg white.  Add salt and beat well.
2. Place butter in a 10-inch non-stick skillet over medium heat.  Once the butter has melted, add the beaten eggs.  With a spatula or spoon, make large curds by pulling them across the bottom of the pan.  Continue until the eggs are just set.
3. Remove pan from heat. 

Assemble the Sandwiches

1. Line a 13-inch x 18-inch sheet pan with parchment paper.
2. Cut the croissants in half horizontally with a bread knife or a serrated knife.
3. Open the croissants and place them cut sides up on the prepared sheet pan.
4. Place 2 slices of bacon on the bottom half of each croissant.
5. Distribute  1/2 cup scrambled egg on top of the bacon on each croissant.
6. Sprinkle  1/4 cup grated cheese over the eggs of each of the croissants.  
7. Place the tops of the croissants on the filling mixture.
8. Bake 8-10 minutes or until the tops of the croissants are slightly brown and the cheese has melted.
9. Remove from oven and cool a few minutes before eating.  
10. Enjoy!