Preheat the oven to 350 degrees Fahrenheit.

Start by cutting each piece of bacon in half, creating 12 shorter, half-sized slices. Fry the bacon on the stove for about 5 minutes on each side, until it just starts to curl. You don’t want to cook the bacon all the way, because it will continue cooking in the oven. Instead, cook it just enough to where the fat begins to cook on both sides and it curls up a little. Then remove from the stove to a paper-towel lined plate and set aside.

Grease the inside of a glass 9x13 dish with nonstick spray. Place the dinner rolls in the glass dish, fitting 12 in the pan.

Use a knife to cut a circle around the top of each roll. Then, use a spoon to scoop out the middle of the buns. You should scoop out most of the middle so that there is only a thin layer of bun left of the bottom.

Melt the butter in the microwave. Then, use a pastry brush to brush butter in the center of each of the buns.

Add 1 tbsp of shredded cheddar cheese into each bun.

Then add one slice of partly-cooked bacon into each bun. Use your fingers to press down on the bacon to make more room for the egg.

Crack an egg into each roll. It’s okay if the egg whites overflow a bit down the side of the buns.

Sprinkle the raw eggs with salt, pepper, garlic powder, and onion powder.

Put the eggs buns in the oven and turn the timer to 30 minutes. You know that the eggs are done when the whites are mostly set, but still a little runny. The yolks should be runny, too. The eggs will continue to cook once you remove them from the oven. Do not wait for the whites to cook all the way, or the yolk will be overcooked.

Once you remove the eggs from the oven, sprinkle the chopped green onion over the entire tray. Enjoy!

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