In a mixing bowl, crack open the eggs and add milk, salt, and pepper. Whisk these ingredients together until fully combined and slightly frothy.

Carefully slice each croissant in half lengthwise but be cautious not to cut all the way through. Arrange the opened croissants on a baking sheet lined with parchment paper.

Heat a non-stick skillet over medium heat and pour in the egg mixture. Stir gently and continuously for about 3 to 5 minutes, or until the eggs are fluffy and just set.

Fill each croissant half generously with the fluffy scrambled eggs. Sprinkle a good handful of shredded cheddar cheese on top.

Preheat your oven to 350°F (175°C) and place the assembled croissants on a baking sheet. Bake them for about 5 to 7 minutes.

Remove your Monster Croissants from the oven and allow them to cool slightly. Use your edible candy eyes to decorate each croissant.