Croissant Breakfast Sandwiches

Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil. Arrange bacon in an even layer on foil. Bake until browned and crisp, about 25 minutes. Transfer bacon to a paper towel-lined plate to drain. Discard foil; set baking sheet aside.

While bacon cooks, whisk together eggs, milk, garlic powder, black pepper, and salt in a large bowl. Melt butter in a large nonstick skillet over medium. Add egg mixture to skillet, and cook, stirring often, until fluffy and set, about 5 minutes. Remove from heat.

Arrange bottom halves of croissants on baking sheet. Top each with 1 cheese slice, about 1/2 cup scrambled eggs, and 2 bacon slices. Cover with top halves of croissants.

Bake at 400°F until croissant tops are toasted and cheese is melted, about 5 minutes. Remove croissant tops; place about 1/2 cup arugula on each sandwich. Replace tops, and serve with hot sauce.