Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange thick-cut bacon in a single layer. Bake the bacon for 25–30 minutes, checking halfway for desired crispiness. The bacon should be golden brown and perfectly crispy when done. Remove it from the oven and let it drain on paper towels.

While the bacon cooks, shape ground pork sausage into four even patties. Heat a medium skillet over medium heat and place the patties in the skillet. Cook for 3–4 minutes on each side until browned and the cheese melts beautifully on top. The sausage should be cooked through and juicy to complement the Breakfast Club Sandwich.

In the same skillet, melt a tablespoon of unsalted butter over medium-low heat. Pour in beaten large eggs, seasoning with kosher salt and black pepper. Stir gently with a spatula as the eggs cook, allowing them to become fluffy and soft. Cook until just set, about 3–4 minutes, ensuring they retain a creamy texture.

Slice your bread and toast it to a lovely golden brown. Spread a generous layer of cowboy butter on one side of each slice. Begin layering the Breakfast Club Sandwich by placing a sausage patty on the buttered side, followed by crispy bacon, creamy avocado slices, and fluffy scrambled eggs. Top with another slice of bread to complete the sandwich.

Cut each sandwich into triangles and secure them with toothpicks for a delightful presentation. Serve your Breakfast Club Sandwich immediately, enjoying the satisfying blend of flavors and textures.