Slice the bacon into half inch pieces and cook in a medium saute pan over medium heat until crisp.
Meanwhile, put the flatbread on a baking sheet. Spread the herbed cream cheese over the flatbread and sprinkle with shredded cheese. Arrange the spinach and tomatoes over the top.
When the bacon is cooked, drain it and sprinkle on top of the flatbread. Put into the oven for 10-15 minutes, or until the cheese is melted and the spinach and tomatoes are cooked.
While the flatbread is baking, cook the eggs as desired*, (scrambled, over easy, sunny-side up, etc.) and remember to season. When the flatbread is done, remove from the oven, sprinkle with salt and pepper, and slice. Top each slice with an egg.
*If you want the eggs scrambled, you can top the flatbread with the scrambled eggs before it goes into the oven. I’d recommend scrambling them on the softer side since they will continue to cook in the oven.