Preheat the oven to 350°F and line a baking dish or sheet pan with parchment paper.

Cut the bacon into 2-inch pieces and cook in a skillet over medium heat until crispy, then transfer to a paper towel-lined plate to drain.

In the same skillet, cook the loose breakfast sausage over medium heat, breaking it up with a spoon, until browned and fully cooked, then drain any excess grease and set aside.

In a bowl, whisk together the eggs, milk, and salt, then cook in a skillet over medium-low heat, stirring gently, until just set but still slightly soft, as they will finish cooking in the oven.

Slice the rolls in half horizontally, keeping them connected, and place the bottom half in the prepared baking dish.

Layer the scrambled eggs evenly over the rolls, followed by the cooked sausage, bacon pieces, and cheese, then place the top half of the rolls over the filling.

Brush the melted butter evenly over the tops and sprinkle generously with everything but the bagel seasoning.

Bake for 12 to 15 minutes, or until the cheese is melted and the tops are golden brown.

Let cool slightly, slice into individual sliders, garnish with chopped chives if desired, and serve warm.