Heat a large skillet to medium high. Add 1 tablespoon sesame oil and bacon and cook for 4 minutes or until crispy. Drizzle with syrup and 1 teaspoon coconut aminos and cook for one minute longer. Transfer to a bowl with a slotted spoon.
Spray skillet with oil if needed and reduce heat to medium. (You should only need additional oil if you are using turkey bacon.) Whisk eggs and salt together. Add to skillet and cook, gently lifting sides to allow uncooked egg to run underneath, until set, about three minutes. Transfer to a plate. Cool slightly and cut into strips.
Add remaining oil to the skillet. Add tomatoes and cook for 3 minutes, until tomatoes begin to soften. Add garlic and stir for 30 seconds. Add in red pepper, baby peas, scallions, quinoa and remaining coconut aminos and cook for 4 minutes. Stir in eggs and cook for one minute longer. Top with bacon and serve warm.