Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper.

In a small bowl, whisk together the maple syrup and sriracha sauce.

Lay the bacon strips on the baking sheet and brush them with half of the maple-sriracha mixture. Bake for 10 minutes.

Flip the bacon, brush with the remaining glaze, and bake for another 5-8 minutes until crispy and caramelized. Remove and let cool slightly.

While the bacon finishes, whisk the eggs, milk, salt, and pepper in a bowl until frothy.

Melt the butter in a non-stick skillet over medium-low heat. Add the eggs and cook slowly, stirring gently with a spatula until soft curds form.

Toast the bagel halves until golden brown.

Assemble the sandwiches by placing a slice of cheddar on the bottom half of each bagel.

Top the cheese immediately with the hot scrambled eggs to help it melt, then add two slices of candied bacon, and close with the top bagel half.