Preheat oven to 425 F and grease an 8x8" casserole dish with coconut oil.

Arrange the bacon rashers over the bottom of the casserole dish, overlapping since they will shrink after roasting.

Place the casserole dish in the oven and bake for 20 minutes until cooked through.

Whisk together the eggs, almond milk, nutritional yeast, salt, pepper, and garlic powder.

Lower oven heat to 400 F, then layer sun-dried tomatoes and spinach over the bacon in the casserole dish. Pour all the whisked egg mixture over the casserole to evenly cover.

Bake in the 400 F oven for about 25 minutes until the center is just set and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving.