Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup and arrange the thick-cut bacon in a single layer. Bake for 25-30 minutes, or until the bacon is crispy and golden brown. Keep an eye on it to avoid burning, then let it drain on a paper towel to remove excess grease.

While the bacon cooks, shape the ground pork into larger patties. Heat a medium skillet over medium heat and add the patties. Cook for 3-4 minutes on each side until browned and cooked through, reaching an internal temperature of 160°F (70°C). In the last minute of cooking, place slices of mild cheddar cheese on top to melt beautifully.

After the sausage is cooked, wipe the skillet clean and reduce the heat to low. Add a tablespoon of unsalted butter to the pan and let it melt. Pour in the beaten large eggs seasoned with kosher salt and black pepper, stirring gently as they cook. Continue stirring until the eggs thicken and form soft curds, about 3-4 minutes.

Once all components are ready, it's time to create your Breakfast Club Sandwich. Start by spreading cowboy butter generously on each slice of toasted white bread. Layer on the sausage patty, followed by two crispy bacon slices, creamy avocado slices, and a generous portion of fluffy scrambled eggs. Top with a final slice of toast and secure the stack with a toothpick.

Carefully slice your hearty Breakfast Club Sandwich into triangles for a beautiful presentation. Serve immediately while the layers are warm and inviting.