This is my recipe for a very delicious, and special, version of scrambled eggs. Everyone loves it and there are never any leftovers. I have written the recipe for one serving, but you may multiply it accordingly.
Fry bacon in small nonstick skillet (for 1 serving or medium to large skillet for multiplied recipe) over medium heat, turning slices frequently, until browned and crisp.
Place bacon on paper towel to drain.
Drain all grease from skillet, but do not wipe skillet clean.
Crumble bacon; set aside.
Add eggs, salt and pepper (if using) to a small bowl or cup; whisk with fork until well-blended.
Place the skillet over medium heat; add beaten eggs.
Cook over medium heat, stirring constantly, until eggs are about 2/3 cooked (mostly firm with some loose egg.)
Quickly stir in cheese and shut the heat off; continue to mix cheese into eggs until it begins to melt and eggs have firmed, being very careful not to over-cook (if over-cooked, the eggs will become rubbery.)
Stir in 1/2 of the crumbled bacon.
Remove to warm serving plate; sprinkle with remaining crumbled bacon and chives.