Preheat the oven to 375°F (190°C).

In a medium mixing bowl, whisk together the eggs, half and half, kosher salt, and pepper until smooth.

In a nonstick skillet, cook the diced bacon over medium-low heat until crispy, about 5-7 minutes. Transfer to a plate, leaving 1 tablespoon of fat in the skillet.

Sauté the chopped leeks in the reserved bacon fat over medium heat, seasoning with salt and pepper, for 4-5 minutes until tender.

Pour the egg mixture into the skillet with sautéed leeks and gently stir to combine.

Sprinkle the crispy bacon on top and add dollops of cheese.

Bake in the preheated oven for 16-18 minutes until the edges are set and the center is slightly jiggly.

Let cool in the skillet for 10 minutes, then garnish with chives and slice into wedges to serve.