Preheat oven to 425ºF
In a regular, medium-sized skillet, fry bacon and remove from pan. Chop, and set aside. Keep 2-3 tablespoons of bacon fat in the skillet
Add diced sweet potatoes to the same skillet with reserved bacon fat and season with salt, pepper, garlic powder and paprika. Cover and cook over medium heat about 3-4 minutes
Next add the Brussels spouts halves to the same pan and stir. Cover again and cook another 4-5 minutes. NOTE: Veggies do not need to cook through now – they'll finish up in the oven
Divide mixture into 2 oven-proof mini-skillets. Crack one fresh egg over the top of each
Bake about 8-10 minutes, or just until egg whites cook through but yolks remains runny. Top with bacon and serve!
Makes 2 mini-skillet breakfasts