In a large skillet (I used my cast-iron), cook bacon until desired crispiness.

Remove from pan and drain all but 1 tablespoon of the bacon grease.

Add sweet potatoes, stirring to coat in bacon grease, and cook over medium-high heat for 5-7 minutes, until they start to soften.

Add brussels sprouts and garlic, season with salt and pepper, and cook another 5 minutes. During this time, I like to add a bit of water (1-2 tablespoons) and put a lid on it so the brussels sprouts are steamed.

Return bacon to pan and toss well to combine. Divide between two plates, then cook your eggs.

Add 1 tablespoon of canola oil to skillet. Once hot, crack open your eggs.

For over easy eggs, cook ~2 minutes, until egg whites become opaque and the eggs are firm enough to flip. Flip to other side and cook another 1-2 minutes.

For sunny side up, heat oil over high heat.

Add eggs and cook until egg whites are opaque. You can also cover the eggs for a minute to help set the egg whites.