Fry the Canadian Bacon in a non-stick pan lightly sprayed with oil over medium high heat, sprinkling with coarse black pepper, and turning them over after about five minutes when they're nice a brown.

Split the buns and place on a baking sheet under the broiler and lightly toast.

Cook, drain, and chop 2 cups of baby spinach. (you want to get as much liquid out of the spinach as possible)

Whisk the eggs in a medium bowl, whisk in a quarter cup of the salsa, add the well drained spinach and four chopped green onions.

Pour into a non-stick frying pan that's been lightly sprayed with oil, and gently scramble over medium high heat.

Cool the eggs to room temperature on paper towels to absorb any excess moisture.

Place a slice of cooked back bacon onto a toasted bun, top with 1/4 cup of the cooled, drained, egg mixture, add a tbsp of salsa, and a half slice of cheese. Wrap individually in plastic and place in a labelled freezer bag.

When you're ready to cook, unwrap, place in a paper towel, and microwave on high for a minute and a half.