Preheat oven to 350 degrees.

Dice up the raw bacon slices, and cook over medium-high heat in a small skillet until crispy. Drain on a paper towel and set aside.

In a medium bowl, whisk together the eggs, milk, onion powder, and salt and pepper. Preheat a medium non-stick skillet over med heat. If you do no have a non-stick pan, spray a skillet with non-stick cooking spray. Pour the egg mixture into the skillet and cook slowly over medium heat, stirring occasionally with a spatula. Once the eggs are starting to set, but still runny, stir in the chives, cooked bacon, and crumbled goat cheese. Continue to cook until eggs are cooked through. Remove from heat.

Unroll the crescent rolls onto a large workspace or cutting board. Divide the egg mixture into 8 equal sections so that you are adding the same amount into each crescent roll. Spoon the egg mixture onto the largest part of the crescent. Tuck and roll tightly, keeping the filling stuffed in as much as possible. Place roll onto a large non-stick baking sheet pan. Continue with the remaining rolls.

Sprinkle the top of each roll lightly (a little goes a long way) with the everything bagel seasoning. Bake for 13-15 minutes or until golden brown and crispy on the edges. Great served with hot sauce and avocado!