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Preheat your oven to 350°F (175°C).
Use muffin liners—otherwise, the pan will take forever to clean. Arrange the rolled flour tortillas in a six-cup muffin pan, shaping them to create rose-like cups.
In a bowl, crack the eggs and season them with salt and pepper.
Pour the seasoned egg mixture into the center of each tortilla cup.
Sprinkle grated mild cheddar cheese on top of the eggs in each cup.
Add crumbled baby spinach over the cheese.
Top the fillings with broken bacon bits or your choice of breakfast meat.
Bake in the preheated oven for about 20 minutes, or until the eggs are set and the edges of the tortillas are crispy.
Remove from the oven, allow to cool slightly, and serve as individual brunch cups.