Add the diced bacon, jalapeno pepper, and green onions, cooking until the bacon crisps and the vegetables soften, about 5 minutes.

Stir in the drained baked beans, season with salt and pepper, and reduce the heat to low to keep warm.

Heat 1 teaspoon of olive oil in a large skillet over medium heat and lightly fry the spinach tortillas one at a time until crisp, then transfer them to serving platters. (If making the Grits Remix, simply spoon hot prepared grits into wide bowls instead).

In the same skillet, melt the butter, Dijon mustard, and maple syrup together.

Add the ham slices and cook until the edges begin to brown and crisp, turning several times, about 2 minutes.

Spoon the warm baked beans evenly over the crisp tortillas or grits, then top with the shredded cheddar cheese.

Arrange the pan-fried maple-mustard ham slices over the melting cheese.

Crack the eggs directly into the same skillet used for the ham, reduce the heat to medium-low, and fry until the whites are set but the yolks remain runny, about 3 to 4 minutes.

Place the sunny-side-up eggs on top of the ham.

Garnish generously with diced tomatoes and fresh avocado before serving immediately.