Preheat oven to 400 degrees F. Grease or line a 6-muffin tin (if not using paper or silicone liners, grease very, very well or the bottoms will stick to the pan).

Fry bacon until crispy. Remove bacon from pan and drain off grease. Return back to pan and add tomatoes (you can use whatever veggies you like in an omelet - sweet peppers, onion etc. – just keep it to 1 cup total). Cook until veggies are tender, adding spinach in the last few minutes (it will quickly wilt down to very little).

Beat eggs with milk. Stir in cheese. Add cooked bacon and veggies, Pour into muffin tin and bake 15-20 minutes, until eggs are set and tops are slightly browned. These muffins will fluff up high, then fall while cooling.

Store covered in the refrigerator and warm up muffins in the microwave for quick breakfast on the go. Should be eaten in 3 days. Makes 6 muffins.