Separate chopped bacon into 12 muffin cups and place in the oven.

Set oven to 375 degrees and allow bacon to cook for 10 minutes.

Stir bacon and cook for an additional 5 minutes or until desired doneness.

Meanwhile, whisk your eggs, salt, pepper and coconut milk.

Dice and seed your tomatoes and chop your spinach. Lightly salt and pepper and set aside.

Once the bacon is cooked, pour the egg mixture over the bacon, until the egg cups are 2/3 full. (If you over fill the muffin cups, the eggs will sink in the middle when they come out of the oven.) Add in the tomatoes and spinach.

Bake for 15 minutes or until the eggs are set.

Let rest for 5 minutes so the eggs begin pulling away from the muffin cup. Remove from muffin cup and serve with your favorite salsa.

Makes 12 egg cups.