Preheat oven to 400°F.

Add some tin foil to a cookie sheet and place on bacon on it, cooking for 20 minutes.

In the meantime, whisk together the eggs, milk, salt, and pepper in a large bowl until well combined.

Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add cherry tomatoes (best if they're cut in half) and cook, stirring occasionally, until they begin to burst and soften (about 6–7 minutes).

Stir in the chopped garlic and cook for about 1 minute until fragrant.

Pour the egg mixture into the skillet. Add the mozzarella pearls and gently stir to evenly distribute.

Reduce heat to medium-low and cook undisturbed for about 2 minutes, until the edges begin to set.

Transfer the skillet to the oven and bake for 10–12 minutes, or until the center is set and the top is lightly golden.

Let cool for about 5 minutes before slicing and serving.