Croissant Breakfast Sandwiches: Golden, Juicy Bliss Awaits!

In a bowl, combine warm water and yeast; let it sit for 5 minutes until frothy.

In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture and mix until a dough forms.

Incorporate the chilled butter into the dough, folding it several times to create layers. Wrap in plastic and refrigerate for 1 hour.

Roll out the dough into a rectangle, fold it into thirds, and refrigerate for another 30 minutes.

Repeat the rolling and folding process two more times to create flaky layers.

Preheat the oven to 400°F (200°C).

Cook the bacon in a skillet until crispy, then remove and drain on paper towels.

In the same skillet, scramble the eggs, seasoning with salt and pepper.

Roll out the croissant dough, cut into triangles, and fill with scrambled eggs, bacon, and cheese. Roll them up and place on a baking sheet.

Bake for 15-20 minutes or until golden brown and puffed up.