In a large skillet over medium-high heat, cook the bacon strips until crispy, about 6-8 minutes. Transfer to paper towel-lined plate to drain grease.

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

In a mixing bowl, crack open the eggs, add milk, dried chives, onion, oregano, salt, and pepper. Whisk until frothy.

Melt 1 tablespoon of butter in the skillet. Pour in the egg mixture and scramble until just set, about 3-4 minutes.

Slice bagels in half and spread a layer of cream cheese on the bottom halves. Place them in the prepared baking dish.

Layer scrambled eggs over cream cheese, sprinkle with bacon and cheddar. Top with bagel halves.

Melt remaining butter and mix with onion powder. Brush over tops, sprinkle with sesame and poppy seeds if desired.

Bake for 8-10 minutes until cheese is melty and bagels are lightly toasted.