Heat a large skillet over medium heat and cook the bacon until the fat is just rendered but the bacon is still soft and pliable. After releasing some of the fat, place the bacon on a paper towel to drain.

Preheat the oven to 400 degrees F.

Keep the skillet over low heat – remove some of the bacon grease if necessary, you want about 1 to 2 tablespoons remaining. Place the spinach in the skillet with a pinch of salt and pepper and stir, cooking until wilted. Stir in the garlic and cook for another minute, then turn off the heat.

Spray a muffin tin with nonstick spray. Place the bacon inside each muffin cup, wrapping it into a circle and if there is any overlap, pressing it down into the center. Spoon a bit of spinach into the bottom of the muffin in (in the center of the bacon) followed by a few pieces of red peppers. Crack each egg overtop each muffin tin. Sprinkle the tops with salt and pepper. Bake for 20 to 25 minutes, until the eggs are set and cooked to your desired doneness. Remove from the oven and let cool slightly.

In a bowl, toss together the arugula, lemon, olive oil, salt and pepper. Serve the egg cups with the arugula on top.