Start by heating a skillet over medium heat.

Add the bacon and cook until crispy, about 5-7 minutes.

Once cooked, remove the bacon and place it on a paper towel to drain excess grease.

In the same skillet, add the spinach and sauté for 2-3 minutes until wilted.

In a mixing bowl, whisk the eggs with a pinch of salt and pepper until well combined.

Add the sautéed spinach to the egg mixture, along with the shredded cheese.

Pour the egg mixture back into the skillet over medium heat.

Cook for about 5-7 minutes, gently stirring to scramble, until the eggs are set but still moist.

While the eggs are cooking, chop the crispy bacon into bite-sized pieces.

Once the eggs are cooked, fold in the bacon pieces and serve hot.