Preheat your oven to 350°F / 180°C and generously grease four large muffin molds.
In a skillet over medium heat, fry the finely chopped bacon until crisp and light brown.
Transfer the bacon to a paper towel-lined plate to drain excess grease.
In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
In a separate medium bowl, combine the milk, sour cream, 1 egg, and the melted butter.
Pour the wet into the dry and mix until just combined—be careful not to overmix.
Gently fold the cooked bacon and grated parmesan cheese into the batter.
Spoon about half of the mixture evenly into the four prepared muffin molds, creating a small well in the center of each. Carefully crack one of the remaining 4 eggs into the well of each muffin.
Top the eggs with the rest of the batter, ensuring the egg is completely covered.
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the batter portion (avoiding the yolk) comes out clean.
