Preheat your oven to 350°F (175°C).

In a nonstick skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate to drain.

Using the same skillet, add spinach, roasted red peppers, and halved cherry tomatoes. Sauté until spinach is wilted and the tomatoes begin to soften, about 3-4 minutes.

In a large mixing bowl, crack the eggs and season with salt and pepper. Whisk the eggs for about 1-2 minutes until frothy.

Fold the crispy bacon and sautéed vegetables into the whisked eggs. Crumble in the goat cheese and mix gently until evenly distributed.

Pour the mixture into a greased oven-safe skillet and bake for about 22 minutes or until set and lightly golden.

Let cool for 5 minutes before slicing into eight pieces and serving warm.