Bacon, Egg and Cheese Muffins

1. Preheat the oven to 375 degrees F. 
2. In a large bowl, combine the flour, sugar, baking powder and salt using a whisk. Add the green onions, Bacon Lardons and 1 cup of the Cheddar. Toss to coat all the add-ins with the flour mixture. 
3. In a separate bowl, combine the milk, vegetable oil and large eggs. Whisk to combine. Make a well in the center of the dry ingredients and pour in the milk mixture. Stir to combine. 
4. Spray a jumbo muffin tin with cooking spray. Fill each muffin cup halfway with batter. Crack and add a medium egg to the top of the batter on each muffin. Dollop a couple tablespoons of the remaining batter onto each egg. Sprinkle each muffin with everything seasoning and about 1 tablespoon of the remaining shredded Cheddar.
5. Bake until the egg whites are set and the batter is baked through, 22 to 27 minutes. Let cool for 10 minutes before gently flipping them out of the muffin tins. Cool on a wire rack.

Bacon Lardons:

1. Cut the bacon into 1/4-inch-thick slices, then cut each slice crosswise into 1/4-inch-wide strips. This will create small, bite-sized pieces known as lardons.
2. Place a large skillet or frying pan over medium heat. If your bacon is very lean, add 1 tablespoon of olive oil to the pan to prevent sticking. For fattier bacon, you can skip the oil. Add the bacon pieces to the heated pan and spread them out in a single layer for even cooking. Cook the lardons, stirring occasionally and adjusting the heat as necessary to prevent burning, until they become golden brown and crispy, 8 to 12 minutes. Use a slotted spoon to transfer the lardons to a plate lined with paper towels to drain any excess fat.
3. Use the bacon lardons immediately as a topping for salads, soups or pasta. Alternatively, let them cool completely and store in an airtight container in the refrigerator for up to 5 days.