Preheat your oven to 350°F.

In a bowl, whisk together the eggs, maple syrup, Dijon mustard, salt, and pepper until well combined.

In a large skillet over medium heat, scramble the egg mixture until just set, about 5-7 minutes. Remove from heat.

Slice each croissant in half horizontally.

On the bottom half of each croissant, layer the scrambled eggs, chopped bacon, and shredded cheddar cheese.

Place the top half of the croissant back on and arrange the sandwiches on a baking sheet.

Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the croissants are golden brown.

Remove from the oven and garnish with chopped chives if desired. Serve warm.