Preheat oven to 230 degrees, in an oven proof dish place bacon and bake till crispy. On top, on medium heat, fry onions till soft and add mushrooms. Cook mushroom for a further 4 minutes.

Add the peppers and cook for 1 minute. Add spinach and cheese (I used left over spinach and ricotta bake) and cook till spinach is wilted.

Beat the eggs with milk and add to the vegetables. Constantly stir to ensure all the eggs are cooked. Season with salt and pepper. Take bacon out of oven and serve with the brunch eggs.