Start by cracking 4 large eggs into a medium mixing bowl. Whisk in ¼ cup of milk, a pinch of salt, and a dash of pepper until the mixture becomes frothy and bubbly, which should take about 2 minutes.

Preheat your oven to 350°F (175°C), then slice 4 croissants in half lengthwise and lay them open on a baking sheet lined with parchment paper.

Heat a skillet over medium heat and add oil or butter. Pour in the whisked egg mixture and cook for about 3-5 minutes, stirring gently until set, then stir in 1 cup of shredded cheese.

Scoop the cheesy scrambled egg mixture into each croissant half, allowing it to overflow slightly, then top with candy eyes.

Place the croissants on a baking sheet and bake for about 5-7 minutes until warmed through and golden.