In a small skillet, cook the bacon over medium heat until crispy. Drain most of the bacon fat, leaving about 1 teaspoon in the skillet. While the bacon is still hot, drizzle the maple syrup over it and toss to coat. Set aside on a paper towel-lined plate.

Slice the bakerly Sriracha Brioche Burger Bun in half. In the same skillet, melt about 1 teaspoon of butter over medium heat. Place the bun halves cut-side down and toast for 1–2 minutes, until golden brown. Set aside.

Crack the eggs into a small bowl and whisk lightly. Season with salt and pepper. Add the remaining butter to the skillet and let it melt. Pour in the whisked eggs and cook gently, stirring with a spatula to create soft, fluffy scrambled eggs (about 1–2 minutes).

Once the eggs are nearly cooked, place the American cheese slices on top. Cover the skillet with a lid or plate for 30 seconds to 1 minute, until the cheese is perfectly melted over the eggs.

Place the cheesy eggs on the bottom half of the toasted bun. Top with the maple-glazed bacon slices. Sprinkle with chopped chives, if desired, for a touch of color and freshness.

Add the top bun and enjoy your warm, melty, sweet-and-savory breakfast sandwich right away!