In a small bowl, mix tomato, jalapeno, and lime juice. Add salt and pepper to taste. Store the pico in the refrigerator until ready to use on the bagel.

Preheat the oven to 425°F. Line a baking sheet with aluminum foil.

Arrange the bacon slices on the lined baking sheet in a single layer.

Bake for 25-30 minutes, or until the bacon is crispy.

Transfer the cooked bacon to a plate lined with paper towels to drain excess grease.

Divide the sausage mixture into four equal portions.

Shape each portion into a patty that's slightly larger than the bagel.

To a medium skillet over medium heat, add oil. Once hot, cook the sausage patties for about 3-4 minutes per side, or until they are browned on one side. Flip the patty and cook for 3-4 more minutes, or until cooked through. (Pork sausage is fully cooked when it reaches an internal temperature of 160°F.)

Transfer the patties to a plate lined with paper towels to drain any excess grease. Add a slice of cheese to each patty.

With paper towels, wipe out the same skillet and place over medium heat.

Once hot, add the tablespoon of butter. Once melted, fry each egg to your desired doneness. Season with salt and pepper.

Spread 1 tablespoon of cowboy butter on each half of bagel.

To the bottom half of a bagel, add one piece of sausage with cheese, 2 slices of bacon, one fried egg, and about a tablespoon of pico. Top with the bagel top and enjoy immediately! Repeat with the remaining bagels.