Preheat your oven to 375°F (190°C) and grease a 6-cup jumbo muffin pan with butter or cooking spray.

Cook the halal turkey bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove and let cool.

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and 2 tablespoons of granulated sugar.

In a separate bowl, whisk together 1 cup of whole milk, 4 tablespoons of melted unsalted butter, 1 large egg, and 1 teaspoon of vanilla extract.

Combine the wet mixture with the dry ingredients, stirring until just incorporated.

Scoop the batter into each greased muffin cup, filling them about halfway, and add the chopped bacon and shredded mozzarella.

Create a small indent in the center of each batter-filled cup and crack a small egg into each.

Sprinkle a pinch of salt and crack black pepper over the eggs in each muffin cup.

Bake for 18-22 minutes until golden brown and egg whites are set.

Cool slightly for about 5 minutes, then transfer to a serving platter and garnish with green onions.

Serve warm with fresh fruit or yogurt.