Preheat oven to 350ºF.
Slice the croissants in half lengthwise. Lay them cut-side up on a baking sheet.
Line 2 pieces of ham into the cavities of each half and top them all with a slice of cheese and a few slices of tomato. Crack an egg into each “pocket” and sprinkle them with a little salt and pepper.
Bake until the eggs have set, about 15 minutes for a slightly runny yolk. Serve with a side salad for a super simple brunch.