Place the bacon slices in a cold skillet and turn the heat to medium, cooking until browned and crispy, then transfer to a paper towel-lined plate to drain.
In a medium mixing bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is uniform and the yogurt is fully incorporated.
Wipe the excess bacon grease from the skillet, leaving just a thin coating, and add the ghee over medium-low heat.
Add the baby spinach to the skillet and sauté for 1 minute until just wilted, then spread it evenly across the pan.
Pour the egg mixture into the skillet and let it sit for 30 seconds to begin setting.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft folds.
Continue cooking over low heat until the eggs are mostly set but still look slightly moist and creamy.
Remove from the heat immediately and fold in half of the chopped chives.
Serve the creamy eggs alongside the crispy bacon strips and garnish with the remaining fresh chives.