1-Bake the 8 slices of thick-cut bacon at 425°F for 25-30 minutes until crispy, then drain the excess grease to keep things tidy.

2-Form the 1 pound of ground pork sausage into four patties, making them slightly larger than your bread slices, and cook in a skillet over medium heat for 3-4 minutes per side until browned and fully cooked. Add a slice of mild cheddar cheese to each patty in the last minute to let it melt.

3-Wipe the skillet clean, melt the 1 tablespoon of unsalted butter, and cook the 8 large beaten eggs with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Stir gently until the eggs thicken into fluffy scrambled eggs.

4-Toast the 12 slices of white bread until golden, then spread the ¾ cup of softened cowboy butter on each slice for extra flavor and moisture.

5-Assemble each sandwich by placing a sausage patty on a buttered toast slice, topping it with another buttered slice, then adding two bacon strips, sliced avocado, scrambled eggs, and finally a third buttered toast slice.

6-Cut the sandwich into triangles, secure with toothpicks, and serve right away for the best taste and texture. For tips on variations, check out our blackened chicken recipe for ideas on adding more zest to your meals.