Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lay the thick-cut bacon strips in a single layer. Bake for 25-30 minutes, or until the bacon is crispy and golden. Drain excess fat on paper towels.

While the bacon cooks, divide the ground pork sausage into four equal portions and form them into patties. Heat a skillet over medium heat, adding the patties to the pan. Cook each side for 3-4 minutes until browned and reach an internal temperature of 160°F (70°C). Top each patty with mild cheddar cheese in the last minute, cover to melt.

After removing the sausage patties, wipe out the skillet and melt a tablespoon of unsalted butter over medium heat. Whisk large eggs with a pinch of kosher salt and black pepper. Pour the egg mixture into the skillet, stirring gently until no liquid remains, about 3-4 minutes.

Toast slices of white bread until golden brown. Spread a generous layer of cowboy butter on each slice. On the bottom slice, stack the sandwich starting with a sausage patty, followed by crispy bacon, avocado slices, and scrambled eggs. Cap with another slice of buttered toast and cut into triangles.

Secure each sandwich with toothpicks while serving. Place them on a plate and serve immediately for the best experience.