Put 1 Tbs olive oil into a large frying pan and heat over medium-high heat.
Add the diced onion, red pepper, and sweet potato to the pan and cook for about 7 minutes while mixing every so often with a rubber spatula.
Reduce the heat to medium and add 2 Tbs of water to the pan. Cook for 3 minutes.
Add another 2 Tbs of water to the pan and cook for another 3 minutes.
Then, add the spinach and another 2 Tbs of water to the pan and cook for 4 minutes while mixing every so often. Once the sweet potatoes are soft enough that a knife can easily go through them, turn the heat off.
While the veggies are cooling off, whisk the eggs, coconut milk/cream and salt and pepper in a bowl.
Then, cover a plate in paper towels, put 4 strips of bacon onto the paper towels, and cover with another paper towel. Cook the bacon in the microwave for 4-5 minutes. The bacon should be cooked to the point where it crumbles easily. Crumble the bacon.
Next, put 2 Tbs of the egg mixture into each muffin tin. Top with 1 Tbs of the mixed veggies. Then divide the remaining veggies into the muffin tins evenly. Top with 1 Tbs of the egg mixture and divide the rest into the muffin tins until the mixture is gone. Top each muffin tin with some crumbled bacon.
Put the pan into the oven and bake for 30 minutes. (until the tops are slightly golden).