• 1 (8-ounce) package of turkey bacon
• 2 medium/large sweet potatoes, diced
• 1 bag of fresh Brussels sprouts
• Olive Oil
• Salt and pepper
• 8 eggs

Before you start, preheat your oven to 400˚F.

If you like to keep the skins on the sweet potatoes, you’ll want to give them a good scrub before you start. Then cut them into small cubes and arrange in a single layer on a rimmed baking sheet.

Then, halve the Brussels sprouts and mix those in. Next, drizzle with olive oil and add some salt and pepper. Stir around until well combined. 

Finally, cut the bacon into strips and add to pan. You’ll want to spread those out well and make sure they aren’t layered under other pieces so they cook well and you don’t end up with raw pieces.

Bake for 25 to 30 minutes, stirring halfway.

After the bacon looks fully-cooked and the Brussels sprouts are starting to get crispy, take the pan out of the oven and make 8 pockets (or cups) to crack the eggs in.

Return pan to oven and bake for another 6-8 minutes, until the whites are set and the yolks are cooked to your preference.

Serve and enjoy! And if you like a little spice, this is great with hot sauce : )