Preheat the oven to 425 degrees. Grease a large muffin tin with cooking spray.

Place a large skillet over medium-high heat and once heated, add in the bacon. Cook the bacon, about 10 minutes, until cooked through and crispy. Set aside on a paper towel lined plate and when ready to cool, crumble into small “bits.”

Remove all of the bacon fat except for one tablespoon and add in the parsnip noodles. Season with salt, pepper and garlic powder and toss. Let cook for 5-7 minutes or until cooked through and then transfer to a medium mixing bowl. Let cool for 2 minutes.

Add in the eggs to the bowl and toss thoroughly to combine. Pack the parsnip noodles into the muffin holes, trying your best to create a cavity in the center. Cook for 15 minutes.

Remove the parsnip nests from the oven and crack an egg in each. Place back in the oven and bake another 9-12 minutes or until the eggs set. Open the oven and check at 9 minutes - give the muffin pan a shake and if the egg whites are still not set, cook for another 2 minutes and then check again. When done, remove from the oven and immediately top with arugula, bacon and hot sauce.