Bacon Leek Breakfast Souffle

6 eggs
1 cup greek yogurt
1/4 leek sliced
1/2 jalepeno diced
5 cherry tomatoes halved
10 spinach leaves
1 tbsp 2% milk
3 slices bacon chopped
1/2 cup pepperjack cheese
Seasalt and cracked black pepper

Preheat oven to 350*. Heat Dutch Oven on stovetop to medium-high heat and add bacon, leek and jalepeno. cook bacon about halfway through then add milk and cook down. In bowl mix eggs and yogurt. layer cheese, tomato, spinach and then eggs sprinkling with salt and pepper. Bake 30 minutes uncovered. You won't be disappointed with this one!