Cooked the bacon first, then all the non-egg ingredients (save for the gouda) in the remaining fat. Once cooked, I added them to the whisked eggs and portioned into muffin tins and topped with shredded gouda. Baked at 350° for 18 minutes, and then I used a blowtorch on the gouda tops.

Nutrition breakdown:

[Image description: egg bites in a muffin tin, with speckled brown tops and visible patches of green spinach.]