Mini croissants are the star in this breakfast sandwich recipe.
To a large skillet, melt 2 tablespoons of butter or olive oil over medium heat and saute the onion and peppers until tender (about 10 minutes). Place the sauteed vegetables into a plate.
Take the top off the split croissants and place a small slice of ham on the bottom half of the croissant.
Add another tablespoon of butter to the original skillet and fry the eggs, popping the yellows. Flip eggs over to set the top. Place a fried egg over the ham onto each croissant sandwich bottom.
Pile some of the sauteed vegetables onto each egg. Top off each sandwich with a handful of shredded cheese. Place the top of the croissant on top of the sandwich and serve.