01 -
Cut the croissants through the middle to make two halves.
02 -
Cook the bacon until it’s crunchy. Set it to the side for now.
03 -
Mix Dijon mustard with maple syrup in a pan. Warm it up until it thickens.
04 -
Beat the eggs with a pinch of salt and pepper, then cook them in butter until soft and fluffy.
05 -
Spread the syrupy mustard on the bottom half of your croissants. Stack on the fluffy eggs, bacon strips, and cheddar. Finish it with the top half of the croissant.
06 -
Pop the sandwiches into the oven at 350°F for about 5 minutes if you’d like them warm. Serve right away.