In 2-quart saucepan over medium heat, in hot butter, cook pepper and onion until tender crisp. Stir in soup. Gradually stir in milk. Heat through. Fold in eggs. To serve, arrange a slice of turkey on each croissant. Spoon about 1/2 cup egg mixture over turkey.
Makes about 3 cups or 6 servings.
Cajun Country -- New Iberia, Louisiana