Sheet Pan Bacon, Egg, and Cheese Croissant Sandwiches

Preheat the oven to 400°F (204°C). Line a sheet pan with parchment paper. Then, line the slices of bacon side-by-side on the prepared sheet pan. It's ok if they're touching a little on the sides but don't let the bacon overlap.

Then, bake the bacon for 15-18 minutes until it's crispy but still a bit chewy. If the bacon isn't cooked all the way through, bake for another 2-3 minutes.

Remove the bacon from the oven. Using tongs, carefully transfer the cooked bacon to a paper towel-lined plate to soak up any extra grease.

Meanwhile, make the sauce. In a small bowl, combine the mayonnaise, Dijon mustard, and maple syrup. Whisk until smooth. Season with salt and pepper, to taste. Set aside for later.

Crack the eggs into a large mixing bowl. Whisk the eggs just until there are no more streaks of egg whites.

Next, melt 1 tablespoon (14 grams) of butter in a large skillet over medium-low heat. Once the butter is sizzling, add the eggs to the pan along with a big pinch of Kosher salt and black pepper.

Scramble the eggs over medium-low heat, using a rubber spatula or wood spoon to stir the eggs frequently, until they're soft scrambled. Remove the eggs from the heat and stir in the fresh chives.

Reduce the oven temperature to 350°F (177°C). Using a sharp bread knife, cut the croissants in half horizontally. Spread both cut halves of the croissants with the maple Dijon sauce. Place the bottom halves of the croissants on a sheet pan.

Then, evenly divide the scrambled eggs between the bottom halves of the croissants. Top the eggs with the bacon and cheese slices. Place the tops of the croissants on the sandwiches.

Melt the remaining 1 tablespoon (14 grams) of butter. Using a pastry brush, brush the melted butter over the tops of the croissants. Sprinkle about 1/4 teaspoon of poppy seeds over the top of each sandwich.

Bake the sandwiches until the middles are hot and the croissants are flaky and a bit crisp, about 12-15 minutes. Let the sandwiches set at room temperature for 2-3 minutes. Then, slice and enjoy!

After the sandwiches are assembled and baked, let them cool completely. Then, wrap the cooled sandwiches in tinfoil. Pop the sandwiches in a freezer bag or airtight container. Refrigerate the sandwiches for up to 5 days or freeze for up to 3 months.

To reheat the sandwiches, you can microwave them or bake them in the oven. (I recommend the oven for the best results.) If the sandwiches are frozen, let them defrost in the fridge overnight.

Microwave – unwrap the sandwiches and place them on a microwave-safe plate. Microwave at full power for 1-1 1/2 minutes until hot throughout.

Oven – place the wrapped sandwich in a 350°F (177°C) oven. Heat for 20 minutes until the center is heated all the way through. Unwrap the tinfoil and bake the sandwiches for another 3-5 minutes, until the croissants are crisp and flaky.