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

Heat olive oil in a large skillet over medium heat. Add garlic and mushrooms, sautéing for 5 minutes until mushrooms reduce and start to develop a golden brown color. Add spinach and cook an additional 2 minutes until wilted. Remove from heat and set aside.

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

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

Evenly divide sautéed vegetables among the bacon-lined muffin cups. Pour the egg mixture into each cup, filling slightly more than halfway. Sprinkle with feta or goat cheese crumbles.

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

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