Preheat the oven to 415˚F. Line a few baking sheets with parchment paper. Set them aside.
In a large bowl, combine the flour, brown sugar, baking powder, salt, Bakery on Main Maple Multigrain Muffin Instant Oatmeal. Mix until the ingredients are evenly distributed. Add in the butter. Cut the butter into the dry ingredients using a fork or pastry cutter until you get pea-sized clumps.
In a separate bowl, combine the milk and maple syrup. Pour this mixture into the bowl of dry ingredients. Mix until just combined then turn the dough out onto a floured surface. Bring the dough together into one mass then pat it out to 1 inch thickness. Fold the dough in third, like you would fold a letter. Turn the dough 90 degrees and pat it out to a one inch thickness. Fold it into thirds again and turn it 90 degrees. Repeat this patting and folding process one more time.
Use a 4 inch round biscuit cutter to cut out rounds of biscuits. Fold the scraps together, pat it out to the same thickness, and cut out more biscuits. Place the biscuits onto the prepared baking sheets, spacing them 1 ½ inches apart.
Combine the melted butter and maple syrup. Brush this mixture onto the tops of the biscuits.
Bake the biscuits in the oven for 12-15 minutes or until the tops are golden brown. Remove the biscuits from the oven and allow them to cool slightly.
Slice the warm biscuits in half and top with eggs cooked to your liking, a few strips of bacon, and a sprinkle of chives. Enjoy!