Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or a thin coat of oil.

Par-cook the turkey bacon: In a skillet over medium heat, cook turkey bacon for 3–4 minutes per side until it starts to brown but is still flexible. This helps it crisp in the oven and prevents soggy cups.

Line the muffin cups: Wrap one slice of turkey bacon around the inside wall of each muffin cup. If slices are short, overlap two halves. You can also lay a small piece on the bottom to “tile” the base.

Prep the veggies: Finely dice the bell pepper and onion; chop the spinach. If using watery veggies like mushrooms or tomatoes, sauté them briefly to reduce moisture.

Whisk the eggs: In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder until smooth and slightly frothy. Stir in cheese and the chopped vegetables.

Fill the cups: Divide the egg mixture evenly among the muffin cups, filling each about 3/4 full. Stir the bowl between pours to keep the cheese and veggies evenly distributed.

Bake: Place on the middle rack and bake for 14–18 minutes, until the centers are set and a toothpick comes out mostly clean. The tops may puff slightly, then settle as they cool.

Cool and release: Let the cups rest in the pan for 3–5 minutes. Run a thin spatula or butter knife around the edges to loosen, then lift out.

Finish and serve: Sprinkle with chopped scallions or herbs if you like. Serve warm, or cool fully for meal prep.