Toast the English muffin halves until golden brown and set aside.
In a non-stick skillet over medium heat, cook the turkey bacon slices until crispy, about 3-4 minutes per side. Remove and drain on paper towels.
In the same skillet, reduce heat to medium-low and add the butter.
Crack the eggs into a bowl, season with salt and black pepper, and whisk until combined.
Pour the eggs into the skillet and gently scramble until cooked through but still soft, about 3-4 minutes.
Place the cheddar cheese slice on top of the scrambled eggs in the skillet and allow it to melt for about 1 minute.
To assemble the sandwich, layer the bottom English muffin half with the scrambled eggs and melted cheese, then add the crispy turkey bacon, avocado slices, tomato slices, and romaine lettuce leaves.
Top with the other half of the English muffin and press gently.
Serve immediately while warm.