Easy Croissant Breakfast

Slice each croissant in half horizontally with a serrated knife, taking care not to crush the pastry.

Arrange croissant halves cut side up on a large sheet pan. Broil on high for 2 to 3 minutes until lightly golden and crisp, monitoring closely to avoid burning.

Pour the vegetable or canola oil into a large nonstick skillet. Heat over high until shimmering but not smoking.

Crack all eggs into the hot skillet in a single layer. Break each yolk with a fork or spatula to ensure even cooking.

Reduce heat to medium-low. Season generously with freshly ground black pepper. Cook eggs thoroughly, flipping once the whites are set, until fully cooked with no runny areas.

Place a slice of ham or half a slice of cooked bacon onto the bottom half of each toasted croissant. Top with a cooked egg and a slice of American cheese, ensuring the cheese covers the egg.

Position the top croissant half onto each sandwich. Microwave each sandwich individually for 15 seconds to melt the cheese while keeping the croissant crisp. Serve immediately.