Preheat your oven to 400℉
For the bacon, cover both sides of the six strips in the ¼ cup of brown sugar. Place on an oven-safe wire rack, and bake for 20 minutes. Remove from the rack to cool, otherwise you run the risk of it getting stuck.
For the eggs, heat the butter on medium heat in a skillet. Scramble the eggs gently with a pinch of salt and pepper. Once the butter is melted, add the eggs and scramble lightly. I like to continuously stir while they're cooking to keep them fluffy.
For the dijon mayo, combine all ingredients and mix together.
To build the sandwich, slightly toast the buns. Spread a good amount of dijon mayo on both the top and bottom half. Layer the warm eggs and cheese, then follow with maple bacon (2 pieces per sandwich - each cut in half to properly fit). Finally, add a slice of tomato on top and close off with the top half of the bun.