Preheat oven to 400°F
Arrange bacon on a non-greased cookie sheet and bake for 15-20 minutes until crispy.
While the bacon is cooking, halve each of the English muffins and set aside.
Whisk together the eggs, milk, salt, and pepper and set aside.
Heat 1 tsp. of olive oil in a non-stick pan and add the baby spinach with a pinch of salt and pepper. Wilt the spinach for about 30-45 seconds and immediately transfer into a small bowl.
Wipe the pan out and lightly drizzle again with the remaining tsp. of olive oil. Brown the English muffins for 1 minute on each side and set aside. You can also toast the English muffins but I prefer to heat them in a pan.
Wipe any crumbs out of the pan, add the egg mixture and cheese and let cook for a few seconds over medium heat. Once the eggs start to firm around the edge and bubble up, fold the eggs gently every 5 seconds or so with a silicone spatula. Notice that I say fold rather than scramble because the outcome is softer, fluffier eggs. Turn the heat off as soon as you notice that the eggs are fluffy and no longer runny.
Layer the ingredients in this order: bottom half of the English muffin, eggs, a drizzle of sriracha, spinach and one slice of bacon broken in half and criss-crossed. Top with the other half of the English muffin.