Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

Combine 2 tablespoons of Dijon mustard, 4 tablespoons of melted salted butter, and 1 tablespoon of honey in a small bowl. Mix until smooth and set aside.

Slice the 4 large croissants in half horizontally without cutting all the way through. Arrange them cut-side up on the baking sheet.

Brush the butter and mustard mixture generously onto the cut sides of each croissant.

Layer 2 slices of cheese, followed by 2 ounces of deli-sliced ham on the bottom half of each croissant. Add bacon if desired and top with another slice of cheese.

Bake the assembled sandwiches for 10-15 minutes or until golden brown and the cheese is melted.

While croissants are baking, whisk together 5 large eggs with a splash of milk, salt, and pepper until frothy.

In a skillet, melt 1 tablespoon of butter over medium heat and scramble the egg mixture until just set, about 3-5 minutes.

Remove croissants from the oven, spoon scrambled eggs onto the bottom half, garnish with fresh chives if desired, and close the sandwiches.