Preheat your oven to 350 degrees and lightly grease a muffin tin or use silicone molds

Dice and cook the bacon until crispy, then drain on paper towels

In the same pan, lightly cook the chopped red bell pepper for 2 to 3 minutes, then add the spinach and cook just until wilted, remove from heat

In a large bowl, whisk together the eggs, milk or cream, pecan BBQ seasoning, garlic powder if using, and a light pinch of salt and pepper

Evenly divide the bacon, veggie mixture, and shredded cheese into each muffin cup

Pour the egg mixture over the top of each cup, filling about three quarters full

Bake for 18 to 22 minutes or until the eggs are set in the center

Let cool for about 5 minutes before removing from the pan