Preheat oven to 375℉. Place cold eggs in sauce pot and cover with 1 inch of cold water. Bring to boil over high heat and turn off heat, letting eggs continue to cook in hot water for 4 minutes. With slotted spoon, remove eggs from water and transfer to ice water bath and let cool for 20 minutes. Peel shells from eggs and reserve.
Separate strips of bacon and lay out flat in single layer on lightly sprayed, foil-lined or nonstick rimmed baking pan. Bake for 8-10 minutes or until bacon begins to curl slightly and fat begins to render. Remove bacon from pan with spatula while warm, draining on paper towels until cool enough to handle.
Increase oven temperature to 400℉. In bowl, mix together baking mix, sugar and garlic powder. Stir in butter and milk until just combined and fold in 3/4 cup cheese and green onions. Transfer mixture to pastry bag.
Lightly spray muffin tin and squeeze a layer of muffin mixture into bottoms of cups, using every other muffin cup for even cooking. Tightly wrap eggs with bacon and set in centers of prepared cups. Pipe remaining mixture around eggs and top with remaining cheese. Bake for 16-18 minutes or until golden brown around edges and cool on wire rack.