Preheat your oven to 375°F (190°C). Lightly butter the cut sides of the mini bagels and arrange them cut-side up on a baking tray.

In a medium bowl, whisk the eggs with the heavy cream, kosher salt, and black pepper until fully combined and frothy.

Heat a non-stick skillet over medium-low heat and pour in the egg mixture. Stir gently and cook until just set but still slightly runny, about 3-5 minutes.

Stir in the shredded cheddar and sliced chives into the scrambled eggs until the cheese melts.

Fill each bagel half with the cheesy egg mixture. If using bacon, sprinkle it on top now.

Bake in the preheated oven for about 10-12 minutes until golden brown and the cheese is melted and bubbly.

Let cool for a few minutes and sprinkle with additional chives. Serve warm.