Croissant Breakfast Sandwiches

Preheat oven to 350°F.

Slice croissants in half horizontally and set aside.

Cook bacon in skillet over medium heat until crisp. Drain on paper towels.

Whisk eggs, milk, salt, and pepper in a bowl until combined.

Melt butter in nonstick skillet over medium-low heat. Pour in eggs and cook, stirring gently, until just set and soft. Remove from heat.

Spread mayonnaise or Dijon mustard inside each croissant half if desired.

Layer bottom croissant halves with scrambled eggs, 2 bacon slices, 1 cheese slice, tomato, and spinach. Add avocado if using.

Place sandwich tops on and arrange filled croissants on baking sheet.

Bake for 5 minutes or until cheese melts and croissants are heated through.

Serve immediately while hot.