Preheat your oven to 400 degrees F. Arrange the bacon in a muffin pan, wrapping each slice around the edges. Bake for 15 minutes until partially cooked.

While the bacon cooks, heat olive oil in a skillet over medium heat. Add minced garlic and mushrooms, sauté for 5 minutes until mushrooms are golden brown. Add spinach and cook for 2 minutes until wilted.

In a bowl, whisk together eggs and almond milk. Season with salt and pepper to taste.

Remove bacon from the oven. If desired, drain some grease, but keep some to prevent sticking. Pull the bacon slices outward to create space for filling.

Divide the sautéed vegetables among the bacon-lined muffin cups. Pour the egg mixture into each cup, filling slightly more than halfway. Sprinkle with cheese.

Return the muffin pan to the oven and bake for another 15 minutes, or until the eggs are set.

Remove from the oven and cool for 2 minutes. Use a knife to loosen the edges and carefully remove the egg cups. Serve warm.