1-First, preheat your oven to 420°F. Lay out the 6 slices of bacon on a foil-lined baking sheet and bake until crispy. Once done, transfer to a paper-towel-lined plate to drain.

2-While the bacon bakes, heat a skillet over medium heat. Cook each of the 6 maple-flavored breakfast sausage rectangles for about 7-8 minutes per side until browned and cooked through. Keep them warm until assembly.

3-In a bowl, whisk together the 8 large eggs, ¼ cup milk, a pinch of salt and pepper, and 1 cup shredded Colby-Jack cheese. Let this mixture rest in the refrigerator for up to 15 minutes to keep the eggs fluffy.

4-Place the 6 croissant halves cut side up under the broiler for 1-2 minutes until lightly toasted.

5-Spray a clean skillet with non-stick spray and heat over medium-high. Pour in the egg mixture and stir continuously until the eggs set but stay soft. Remove from heat right away to avoid any rubbery texture.

6-In a small bowl, combine 2 tablespoons mayonnaise, 2 tablespoons mustard, and a bit of maple syrup; stir until smooth to make the sauce.

7-Finally, spread the sauce on each toasted croissant half. Layer with scrambled eggs, a sausage rectangle, two strips of bacon, and a sprinkle of minced chives. Top with the other croissant halves and serve warm.