Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lay thick-cut bacon in a single layer on the sheet. Bake for 25-30 minutes, or until crispy and golden brown. Transfer to a plate lined with paper towels to drain excess grease.

Shape ground pork sausage into patties. Heat a medium skillet over medium heat and add the sausage patties, cooking for about 3-4 minutes on each side until browned and their internal temperature reaches 160°F (71°C). During the last minute of cooking, place a slice of mild cheddar cheese on each patty to melt.

In the same skillet, reduce the heat to low and melt unsalted butter. Crack large eggs into a bowl, season with kosher salt and black pepper, and whisk until combined. Pour the beaten eggs into the skillet, gently stirring as they set. Cook for about 3-4 minutes or until no liquid remains.

Toast slices of white bread until golden and spread cowboy butter generously on one side of each slice. Start layering your sandwich by placing a sausage patty, followed by crispy bacon, creamy avocado slices, and fluffy scrambled eggs. Finish with another slice of toasted bread, cowboy butter side down.

Cut your assembled Breakfast Club Sandwich into triangles or halves and serve immediately.