Prepare the Bagel: Slice the bagel in half. Toast the halves in a toaster or on a grill pan until golden brown and crispy. Once toasted, spread veggie cream cheese on each half.

Preheat a non-stick skillet over medium-low heat, add half of the chili oil and red pepper flakes.

While the skillet is heating up, crack the eggs into a bowl and whisk them until well combined. Season with salt and black pepper.

Pour the whisked eggs into the hot skillet and let them cook, gently scramble the eggs in the skillet using a spatula. Continue to cook until the eggs are just set, about 1-2 minutes more. Remove the skillet from the heat.

Drizzle the remaining chili oil over the eggs.

Serve the chili oil eggs with the bagel and glasses of cold orange juice. Enjoy your breakfast!