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Preheat the oven to 350 degrees F and grease a 24-cup a mini muffin tin well with nonstick spray. (I use classic Pam.)
Add the eggs to a bowl and lightly beat with a fork.
Add the rest of the ingredients, cutting up the bacon with a fork or crumbling it in. (Add spinach if using.)
Spoon into the prepared muffin cups, using about 1 tablespoon in each cup.
Bake for 16-18 minutes or until firm to the touch and golden brown around the edges.
Let cool for 2-3 minutes in the pan, then run a paring knife around the edges to help loosen. Be gentle. Serve warm or at room temperature or store for later.