Maple-Dijon Breakfast Croissant Sandwiches

1.     Preheat oven to 400F. Line a large baking pan with parchment paper.
2.     In a large skillet over medium high heat, add 1 tablespoon olive oil. Add the breakfast time mini links to cool 3-4 minutes, until warmed through. Remove from the skillet and set aside.
3.     In a large bowl, whisk the eggs and milk together until smooth. Season with salt and black pepper to taste.
4.     Add the remaining 1 tablespoon olive oil to the skillet and reduce heat to medium. Add the eggs mixture and use a spatula to soft scrambled to liking.
5.     In small bowl, mix the honey and Dijon together.
6.     Slice the croissants in half. Add a slather of the honey-dijon mix to the bottom halves.
7.     Evenly distribute the scrambled eggs among the bottom halves of the croissants. Add the cheddar cheese slices. Bake 4-5 minutes, until mostly melted.
8.     Layer the croissants with the cooked bacon, mini links, and fresh chives. Add the top halves of the croissants to bake 8-10 minutes, until crisp and golden on top. Enjoy warm!