Preheat your oven to 375°F (190°C) and prepare a baking sheet by greasing it lightly or lining it with parchment paper.

Halve the mini bagels and spread a light layer of unsalted butter on the cut sides. Place buttered bagel halves cut-side up on the prepared baking sheet.

In a mixing bowl, whisk together the eggs, heavy cream, kosher salt, and freshly ground black pepper until smooth and well combined.

Pour the egg mixture into a preheated non-stick pan over medium heat. Stir continuously for 5-7 minutes, cooking until the eggs are just set but still creamy.

Fill each halved bagel with a generous spoonful of scrambled eggs, then sprinkle shredded cheddar cheese and cooked bacon bits over the top.

Bake for 10-15 minutes until cheese is melted and bubbly and bagels are golden brown.

Allow to cool for a minute, then sprinkle additional sliced chives before serving warm.