Cook the pre-cooked bacon in the microwave on a paper towel, about 6 pieces at a time, for 30 seconds. You don’t want the bacon to be crisp.
Wrap one slice of bacon around the inside of each muffin cup. In a large bowl, whisk together the eggs, milk, cheese, salt, pepper, spinach, and dried basil.
Divide the egg mixture among the cups. Cover; chill overnight.
Preheat oven to 375 degrees. Uncover the muffin cups and top with a thick slice of Roma tomato. Bake for 25 minutes or until eggs are puffy. Do not over-bake.
Allow to cool for 5 minutes before serving. Loosen sides; remove cups.
If preparing a breakfast board, plan to pull the cups from the oven about 10 minutes before serving.
Prepare the board with cinnamon rolls, fruit, and banana bread, and leave 1/3 of the space for the egg cups.