Preheat oven to 375 degrees.

In a 12 cup muffin pan, grease the inside of the muffin cups with 2 tablespoons ghee then set aside.

In a medium skillet, heat the remaining ghee over medium-high heat. Cook the shallot, garlic, and mushrooms for 10 minutes, until soft and slightly browned. Remove from the heat and set aside.

In a large mixing bowl, mix together the spinach, eggs, coconut milk, flour, tomatoes, salt, and pepper. Once mixed add in the cooked onion mixture and set aside.

Take 1 slice of bacon and wrap in a circle around the inside of each muffin cup.

Continue this process until all the muffin cups are wrapped inside the same way.

Spoon the egg mixture into each muffin cup and bake in the oven for 10-15 minutes, or until the eggs are cooked through and the bacon is crisp. Remove from the oven and serve hot.