Preheat oven to 400F. Line a large baking pan with parchment paper.
In a large skillet over medium high heat, add 1 tablespoon olive oil.
In a large bowl, whisk the eggs and milk together until smooth. Season with salt and black pepper to taste.
Reduce stovetop heat to medium. Add the eggs mixture and use a spatula to soft scramble to liking.
In a small bowl, mix the maple syrup and Dijon together.
Slice the croissants in half. Add a slather of the maple-dijon mix to the bottom halves.
Evenly distribute the scrambled eggs among the bottom halves of the croissants. Add the cheddar cheese slices. Bake 4-5 minutes, until mostly melted.
Season with salt and freshly cracked black pepper to taste. Garnish with fresh chives.
Layer the croissants with the cooked bacon. Add the top halves of the croissants to bake 8-10 minutes, until crisp and golden on top.
Remove the top half to add the baby arugula and enjoy warm with Vita Ice Strawberry Lemonade for a complementary refreshment!
