Place the bacon slices in a cold skillet and turn the heat to medium, cooking until the fat has rendered and the bacon is perfectly crispy.
Remove the bacon from the skillet and let it drain on a paper towel, then crumble it into small pieces once cooled.
In a medium mixing bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and no yogurt streaks remain.
Wipe the skillet clean of excess bacon grease, add the ghee over medium-low heat, and toss in the baby spinach until it is just wilted.
Pour the egg mixture into the skillet over the spinach, letting it sit undisturbed for 30 seconds to begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
Continue cooking low and slow, folding the eggs occasionally until they are mostly set but still look slightly moist and creamy.
Remove the skillet from the heat immediately to prevent overcooking and serve the eggs topped with the crumbled bacon and fresh chives.