Preheat your oven to 425°F and line a baking sheet with aluminum foil. Arrange the thick-cut bacon slices in a single layer on the sheet and bake for 25-30 minutes, or until they are crispy and golden brown. Keep an eye on them as they cook, then transfer the bacon to a plate lined with paper towels to soak up any excess grease and maintain that crunch.

While the bacon is baking, divide the pound of ground pork sausage into four equal portions. Shape each portion into a patty slightly larger than your bread slices. Heat a skillet over medium heat and cook the sausage patties for about 3-4 minutes per side, until browned and cooked through, ensuring each patty reaches an internal temperature of 160°F. In the last minute of cooking, top each patty with a slice of cheddar cheese to melty perfection.

After the sausage is done, wipe out the skillet to prepare for the eggs. Melt 1 tablespoon of unsalted butter over medium heat, then add the beaten eggs, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Stir gently to combine, cooking for about 3-4 minutes until the eggs are thickened and no liquid remains. Remove the skillet from heat and set aside your fluffy scrambled eggs.

Take your toasted white bread slices and spread 1 tablespoon of softened cowboy butter on one side of each slice. Begin assembling the Breakfast Club Sandwich by placing one sausage patty on the cowboy buttered side of a slice of bread, then layer two crispy bacon slices, followed by avocado slices. Finally, add about ½ cup of the scrambled eggs on top before finishing the sandwich with another piece of toasted bread, cowboy butter side down.

To make serving easier, cut each sandwich into four triangles and secure them with toothpicks to hold everything together. Serve your hearty Breakfast Club Sandwich immediately while warm, and watch as everyone delights in your mouthwatering creation.