In small bowl, whisk the eggs, water and bouillon; set aside.
In a small nonstick skillet over medium heat, cook the onion, red pepper and lemon pepper in butter until tender. Add egg mixture. As eggs set push cooked edges toward the center, letting uncooked portion flow underneath. When eggs are completely set, fold omelet in half and cut into two wedges.
Spread croissants with salad dressing. On croissant bottoms, layer the bacon, omelet, cheese, spinach and tomato. Replace croissant tops.
Cook on a panini maker or indoor grill for 2-4 minutes or until cheese is melted.