Make the aioli first. Combine all of the ingredients for the aioli EXCEPT for the oil in a food processor. Pulse until combined. Then turn the processor on low and slowly add the oil. Scrape down the sides as needed and pulse until fully combined.
In a small bowl, combine the avocado, lime juice, cilantro and salt. Mash with a fork and set aside.
In a medium-large skillet, cook the bacon until crispy. Remove the bacon to a paper towel-lined plate. Dispose of all of the bacon grease except for 1 tablespoon. Heat the bacon grease over medium heat.
In a small bowl, whisk together the 4 eggs. Add salt and pepper and then add the eggs to the skillet with the bacon grease. Scramble the eggs until they are cooked, but still light and fluffy.
Toast the bagels (or whatever bread you are using). While the bagels are still hot, smear on some of the chipotle aioli onto the bottom of the bagel. Smear some of the mashed avocado along the top of the bagel.
Lay a slice of cheese over the aioli and one over the mash and then break up 3 pieces of bacon per sandwich so that they fit onto the bagel. Pile on the scrambled eggs and close up the sandwich. Repeat with second bagel sandwich. Enjoy!
