Lightly grease eight muffin cups with butter.

In a large skillet, fry bacon over medium heat until cooked but not crisp. Drain on paper towels. Cut bacon slices in half width-wise; line the bottom of each muffin cup with one or two bacon strips. Line the sides of each muffin cup with two or three bacon strips. Break an egg into each cup. Sprinkle with onion-herb seasoning blend.

Bake, uncovered, at 325º for 12 to 18 minutes or until whites are completely set and yolks begin to thicken but are not firm. Carefully remove egg cups from muffin tins; transfer to a serving plate lined with salad greens.

Sprinkle with sliced green onion tops.