Start by gathering all your ingredients. Slice the bacon, grate the pepper jack cheese, and prepare the guacamole. Preheat skillet over medium heat.

Whisk the eggs in a bowl, pour them into the skillet on low heat, and stir gently for 5-7 minutes until soft curds form.

Increase the heat to medium, add the sliced bacon, and fry until crispy, about 4-6 minutes, then transfer to a paper towel to drain.

Toast the croissants in the skillet cut side down in the reserved bacon fat until golden, about 2-3 minutes.

Layer each croissant bottom with scrambled eggs, bacon, cheese, guacamole, and garlic butter tomato sauce, then cover with the top half.

Slice the sandwich in half if desired, serve immediately with salad or fruit on the side.