Preheat your oven to 425°F. Line a baking sheet with aluminum foil for easy cleanup. Arrange 8 slices of thick-cut bacon on the baking sheet in a single layer. Bake for 25-30 minutes until crispy and golden brown. Transfer the bacon to a plate lined with paper towels to drain excess grease and keep warm.

While the bacon bakes, divide 1 pound of ground pork sausage into four equal portions. Shape each portion into patties slightly larger than your slices of bread. Heat a medium skillet over medium heat, then cook the sausage patties for about 3-4 minutes per side, or until browned and fully cooked with an internal temperature of 160°F. In the last minute of cooking, place a slice of mild cheddar cheese on top of each patty to melt.

Wipe out the skillet, then lower the heat to medium. Add 1 tablespoon of unsalted butter to the skillet. Once melted, pour in 8 beaten large eggs, seasoning them with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Gently stir the eggs to combine, letting them set into soft curds. Continue cooking until thickened and no visible liquid remains, then remove from heat.

Spread 1 tablespoon of cowboy butter on one side of each of the 12 slices of toasted white bread. For each sandwich, take a slice with the buttered side facing up and place a sausage patty on top. Follow with another slice of buttered toasted bread to start layering your delicious Breakfast Club Sandwich.

On top of the second piece of bread, layer two pieces of crispy bacon. Then, add fresh avocado slices and about ½ cup of scrambled eggs. Complete each sandwich with a final slice of toasted bread, ensuring the buttered side faces down.

Cut the sandwich into four triangles. Secure each triangle with a toothpick to keep the layers intact. Repeat the assembly process for the remaining ingredients.