Preheat the oven to 275 degrees F. Lightly coat a griddle or large nonstick skillet with oil and preheat over medium-high heat until hot.
Whisk 6 of the eggs with the salt to blend
in the cream, simple syrup
and cinnamon. Test the griddle temperature by dropping a bit of the batter
onto it; if it sizzles, the griddle is ready. Dip the croissant halves, one at a time, into the batter and place gently onto the griddle
without overcrowding. Fry until golden brown, about 3 minutes, and then flip and fry
the other side. Repeat with remaining croissant
halves, if necessary. At this point, you can place the cooked croissants onto a baking sheet and keep warm in the oven while you prepare the eggs.
Wipe out the griddle and set over medium-low heat. Melt
on the griddle. Crack the remaining eggs into a medium bowl, add the milk
and beat to incorporate. Pour the eggs onto the griddle and gently scramble. When they are almost cooked through, turn off the flame, sprinkle on the cheese
and blend into the eggs
. Season with salt and pepper.
Divide the scrambled eggs among the croissant bottoms and top each with 2 slices of crispy bacon and the remaining croissant tops. Serve with a side of the maple syrup and enjoy!