Adding the onions was indeed a bad move. Generally speaking, spring onions should be sauteed prior to everything else. The flavour is too strong to "blend" as you put it and should be kept seperate from everything else until the last steps of cooking the rest of your breakfast. All you'll end up with it onion flavoured bacon and eggs rather then bacon and eggs with onion.
This of course isn't always true of the Spring Onion. When making a dish like Colcannon, the onion should be added to the butter with the cabbage, the cabbage being a robust flavour that will always hold it's own against the onion.
Want more cooking tips? Well, that's Shallot.
