Add water to a small pan and bring to a boil. Place 2 eggs in the pan and boil for 13 minutes. Once the eggs are finished cooking place the eggs in a small bowl of ice water in the refrigerator.
I like to cut the bacon into small pieces before I fry it. In a large pan cook the bacon until crispy. Remove the bacon from the pan and place on a paper-towel-lined plate.
In a large bowl add the gluten-free flour, sugar, xanthan gum (leave out if your flour already has it), baking powder, baking soda, and salt. Give it a good whisk/stir to combine the ingredients.
Add the eggs to the dry ingredients and mix until fully combined.
Add the melted butter and buttermilk to the muffin batter and mix until fully combined. To make your own buttermilk add 1 tablespoon of white vinegar to the milk and let sit for a few minutes.
Chop the green onions and the hard-boiled eggs. I like to use a hard-boiled egg slicer. I cut the egg both ways to get an easily chopped egg. Start by adding the egg vertical and slice and then turn it horizontal and slice. A perfectly chopped egg every time.
Add the chopped bacon, chopped green onions, chopped hard-boiled eggs and shredded cheddar cheese to the muffin batter. Stir to fully mix the bacon, egg, and cheese into the muffin batter. (I saved a few of the chopped bacon pieces to sprinkle on top of the muffin batter.)
Scoop batter into lined muffin pans. (I like to use a greased ice cream scoop.) I sprinkled a chopped bacon on top of the muffin batter. (optional)
Bake for 25-30 minutes. Please watch your muffins because every oven is different. Use a toothpick to check and see if the centers are done.
Enjoy! These muffins can be kept in an airtight container or frozen for later.