Preheat the oven to 375°F (190°C) and position the rack in the middle.

In a large oven-safe skillet, cook chopped bacon over medium heat until crispy, about 5–7 minutes.

Transfer to a paper towel–lined plate. Keep about 1 tablespoon of bacon drippings in the skillet, add diced potatoes and a drizzle of olive oil, and season with salt and pepper.

Cook for 8–10 minutes, stirring occasionally, until golden and tender.

In a bowl, whisk eggs with heavy cream, salt, and pepper until smooth and pale.

Pour the mixture over the potatoes, sprinkle with bacon and cheddar cheese, and stir gently to combine. Let cook on the stovetop for 3 minutes until the edges start to set.

Transfer the skillet to the oven and bake for 15–20 minutes, until the center is firm and lightly golden.

Let it cool for 5 minutes, garnish with fresh chives, and serve warm with toast, salad, or fruit.