Heat the oven to 200C/180C fan/gas 6. If you don’t have a non-stick muffin tray, line the 12 holes with lightly oiled muffin cases that have been smoothed out.

Heat a large non-stick pan and fry the mushrooms, bacon and spinach over a medium heat, covered, for 8 mins until they’re smaller in size, then remove the lid. Add the garlic and thyme and cook for a few minutes. Tip into a large bowl, then squeeze out the water. 

Add a good grating of nutmeg and break in the eggs. whisk to combine, add the cooked vegetables  and whisk again. Divide the mixture between the muffin cases, then bake for 12-15 mins until set. Peel off the cases while warm.