Preheat your oven to 375°F (190°C).

In a large oven-safe skillet over medium heat, cook the bacon strips until crispy, about 6–8 minutes. Remove and set aside, leaving some drippings in the skillet.

Add the diced potatoes to the same skillet and cook over medium heat for 10–12 minutes until golden brown and tender.

In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper until slightly frothy.

Pour the egg mixture over the cooked potatoes in the skillet, gently stir, and crumble the bacon on top.

Cook on low heat for about 3 minutes until edges start to set.

Transfer to the preheated oven and bake for 15–20 minutes until the center is set and lightly golden.

Remove from the oven, let rest for 5 minutes, and garnish with chopped chives before slicing.