Preheat oven to 400F and prepare individual quiche baking tins with cooking oil spray of choice.

Place the strips of bacon on the bottom of each tin, aiming to cover the entire surface.

In a medium frying pan, heat the sausage and pepper until thoroughly cooked.

Arrange the sausage, pepper and spinach on top of the bacon.

In a small mixing bowl, combine the eggs, almond milk, nutritional yeast and garlic powder until well mixed.

Distribute equally across the four tins.

In a separate mixing bowl, combine the tomato paste, basil and oregano into a thick paste. Either mix this into the egg mixture prior to pouring into the tins, or just spoon on top.

Bake for 25 minutes, or until the eggs are no longer runny.

Can be stored in the refrigerator and reheated for up to a week.