Preheat the oven to 425°F. Line a baking sheet with aluminum foil.

Arrange the bacon slices on the lined baking sheet in a single layer.

Bake for 25-30 minutes, or until the bacon is crispy.

Transfer the cooked bacon to a plate lined with paper towels to drain excess grease.

Divide the sausage mixture into four equal portions.

Shape each portion into a patty that's slightly larger than your slices of bread.

Place a medium skillet over medium heat. Once hot, cook the sausage patties for about 3-4 minutes per side, or until they are browned on one side.

While the last side is cooking, place a slice of cheddar cheese on top of each patty. The residual heat will help melt the cheese.

Transfer the patties to a plate lined with paper towels to drain any excess grease.

With paper towels, wipe out the same skillet and place over medium heat. Add butter to the skillet.

Once the butter has melted, add the beaten eggs, salt, and pepper to the skillet, stirring to combine.

As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds.

Continue cooking until the eggs are thickened and no visible liquid egg remains. Remove from heat and set aside.

Spread 1 tablespoon of cowboy butter on one side of each slice of toasted bread.

Working one sandwich at a time, place a sausage patty on one slice of toasted bread, on top of the buttered side. Top with another slice of toasted buttered bread.

Layer two pieces of cooked bacon on top of the second toasted bread slice. Top with avocado slices and about ½ cup of scrambled eggs.

Place a final slice of toasted buttered bread on top. Cut the sandwich into four triangles and secure each with a toothpick.

Repeat the assembly process for the remaining three sandwiches. Serve immediately.