Heat an oven to 420° and line a cookie sheet with tin foil.

Lay the bacon on the cookie sheet and bake until crisp, about 10-15 minutes, depending on thickness.

Remove to a paper towel lined plate.

Prepare the breakfast sausage by forming into 6 even rectangles to better fit onto the croissants.

Heat a skillet over medium heat.

Cook the sausages for about 7-8 minutes per side or until cooked through.

Meanwhile, prepare the eggs by whisking them together with the milk, salt and pepper and cheese. Set aside in the fridge.

Move the sausages off the burner and cover with a lid to keep it warm.

Heat the oven to broil. Place the croissants on a cookie sheet opened up and place under the broiler to toast. Set aside.

Heat a skillet over medium high heat and spray with cooking spray. Once hot, add the eggs and cook, stirring often with a rubber spatula until cooked through. Remove from heat.

Whisk the sauce together in a bowl and spoon onto each half of the sandwich and assemble with eggs, sausage, bacon and a sprinkle of chives.

Enjoy!