Hash Brown, Bacon, Egg, and Cheese Bagel Sandwich with Chive Cream Cheese

In a small bowl, combine the softened cream cheese, chopped chives, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated. Set aside.

If frying the bacon, cook the bacon over medium heat until crispy in a large skillet. If baking, set your oven to 425 degrees Fahrenheit and bake bacon for about 15-20 minutes depending on thickness. Transfer the cooked bacon to a paper towel-lined plate to remove excess grease. Set aside.

If frying your hash browns, use the same skillet to cook them according to the package instructions until golden brown. If air frying (my preferred way), preheat your air fryer to 400 degrees and air fry for 15-20 minutes, flipping half way through. Season with salt and pepper to taste. Set aside.

In a separate non-stick skillet, melt a pat of butter over medium heat. Crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set and the yolk is fully cooked top with a sprinkle of cheddar cheese then remove the eggs from the skillet and set aside.

Slice the bagels in half and lightly toast them. Spread a generous amount of the chive cream cheese on both halves of each bagel. Layer on the crispy bacon, hash browns, and finally the cooked egg on the bottom half of each bagel. Top with the other half of the bagel.