Using a large skillet, cook bacon until crispy. Transfer to a paper-towel lined plate and pat dry. (Note: If desired, save 1 Tbsp of bacon fat and use this in place of the olive oil for frying the eggs.)

Preheat oven to 375°F.

Spray a baking pan with non-stick cooking spray. Place the bottom halves of the croissants on the pan.

Crumble the bacon on top of the croissant bottoms then sprinkle the shredded cheese evenly on top.

Place the tops of the croissants back on top and bake for 12-15 minutes, or until croissants are crisp and the cheese has melted.

Meanwhile, add the olive oil to a large skillet with a lid and place over medium heat. Crack eggs into pan and then cover with lid. Let cook for 3 minutes, or until egg whites are set.

Remove tops from the croissants and place one egg into each; sprinkle eggs with chives, salt and pepper. Replace tops of croissants and serve hot.