Bacon and Egg Brunch Croissant

Preheat oven to 350°F (175°C).

Slice the croissants horizontally and place them on a baking sheet.

Bake for 5 minutes or until slightly toasted.

In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and drain on paper towels.

In a bowl, whisk the eggs until well beaten. Season with salt and pepper.

Pour the beaten eggs into the same skillet used for the bacon. Cook over medium heat, stirring constantly, until the eggs are scrambled and cooked through.

Place a few slices of bacon on the bottom half of each croissant. Top with scrambled eggs and garnish with fresh chives.

Cover with the top half of the croissant and serve immediately.