Preheat your oven to 425°F (220°C). Slice each bagel in half horizontally and use a spoon to carefully scoop out some of the bread from the center of each half, creating small wells for the eggs. Remove about a tablespoon of bread while leaving enough around the edges to maintain structure. Brush the hollowed bagels with melted butter and place them on a baking sheet.

In a small bowl, whisk together the eggs and cream until well combined. The mixture should look pale yellow and slightly frothy. Season with salt and pepper - about 1/4 teaspoon of each works perfectly.

Carefully pour the egg mixture into each bagel well, filling them about 3/4 full. Sprinkle the shredded cheese over each filled bagel, followed by the crumbled bacon and chopped green onions.

Place the baking sheet in the preheated oven and bake for 8-10 minutes. You'll know they're ready when the egg whites are completely set and no longer jiggle when gently shaken, while the yolks remain slightly creamy. The cheese should be melted and starting to turn golden brown around the edges.

Remove from the oven and let cool for 1-2 minutes. Garnish with additional green onions if desired and serve immediately while the bagels are still crispy and the eggs are warm and creamy.