For egg patties, in a medium bowl, combine eggs, cream, salt and pepper. Spray 4 bowls similar in size to the croissants with non-stick spray. Pour egg mixture evenly into bowls. Microwave on high for 45 seconds. Remove and stir mixture with a fork. Return bowls to microwave and cook another 45 seconds or until eggs are almost completely cooked. Remove and set aside to cool slightly.
While egg patties are cooking, toast croissants lightly in the oven.
To assemble, place 1/3 cup baby spinach leaves on bottom of each croissant. Place 1 slice of cheese over spinach. Top with cooked egg patty. Top each with 6 halves of bacon. Top with 1 slice of cheese. Replace croissant top. Serve.