Breakfast Tacos with Bacon and Spinach

4  slices		strips turkey bacon
1		small onion
12  ounces		sliced mushrooms
1-1/2  cups		frozen spinach
1-1/2  cups		egg beaters
1		salt and pepper to taste
8		CORN tortillas
1/2  cup		fat free shredded cheddar cheese
10  ounces		Ro-Tel diced tomatoes with lime
2		small Serrano chili or Jalapeno peppers
1  ounce		chopped fresh cilantro

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Chop bacon and cook in a non-stick skillet over medium heat for 5 minutes.
Meanwhile, make Pico de Gallo by combining Ro-Tel, 1/4 chopped onion and cilantro in a small bowl.
When bacon is cooked, remove from skillet with a slotted spoon and reserve on a paper towel.
Discard all but a thin film of the bacon grease from the pan. Add remainder of chopped onion and cook for 3 minutes until onion is translucent. Add the spinach and continue cooking until heated thoroughly.

Add egg beaters to mixture and stir, fluffing eggs by constant movement. Season with salt and pepper.

Heat corn tortillas in separate pan over medium heat. Divide the cheese among the tortillas, top with the eggs and spoon pico de Gallo over them as well. Top with crumbled turkey bacon