Stuffed Breakfast Croissants

6 croissants
4 large eggs
11/2 cups milk
12 slices Canadian bacon
6 slices Monterey Jack Cheese
2 Granny Smith apples – cored, and sliced into thin rings

Whisk together eggs and milk. Spray a 9" X 13" baking dish with cooking
spray. Slice croissants in half lengthwise, then lightly dip bottom half
in egg and milk mixture and place on prepared pan. Layer two slices of
Canadian bacon, one slice of cheese, and two slices of apple on top of
each croissant half.  Dip top half of croissant in egg and milk mixture
and place on top to make a sandwich. Secure with toothpicks and bake at
350 degrees for 30 minutes. Remove toothpicks and serve. (Serves 6)