Preheat the oven to 350 F and line a baking sheet with parchment paper sprayed with avocado oil spray.

Using a large bowl, add the spinach, salt and pepper, parsley and eggs. Whisk well until the eggs are fully combined with the spinach. 

Pour the egg mixture onto the prepared baking sheet and bake in the oven for 8-10 minutes or until the eggs are cooked through. Remove from the oven and allow to cool before slicing into 8 even square/rectangular slices. Allow to cool.

To make the cream cheese breakfast sandwiches, prepare two large pieces of foil (or parchment) and place the two bagels open-faced. Spread cream cheese on both sides of the bagel. Place one egg slice and one piece of bacon on each side. Fold the bagel closed and wrap tightly. Store in the fridge for 2-4 days. 

To make the pesto breakfast sandwiches, prep two large pieces of foil (or parchment) and place the two bagels open-faced. Spread pesto on both sides of the bagel. Place one egg slice on each side and a slice of tomato. Fold the bagel closed and wrap it tightly. Store in the fridge for 2-4 days. 

To reheat the sandwiches, open the bagel and sprinkle with cheese if desired. Cook open-faced in the air fryer for 5 minutes at 375 F or in the oven at the same temperature for 6-8 minutes or until the bagel is crisped to your liking. Serve fresh, and top the pesto sandwiches with avocado if desired!