- ½ pound bacon, cut into lardons
- 1 small sweet potato or yam, diced into small cubes
- ½ pound italian sausage (or other ground meat)
- 8 eggs, whisked
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ½ teaspoon ground paprika
- salt and pepper, to taste
- Preheat oven to 325 degrees.
- Place bacon in a large cast iron skillet or in an oven safe sauté pan. Cook bacon until crispy. Remove and place on a paper towel lined plate. Remove bacon fat as necessary, leaving behind 3-4 tablespoons.
- Add sweet potato, coat in bacon fat and let cook for 10-12 minutes, or until the sweet potatoes are soft.
- Add italian sausage to the pan with the potatoes, break apart with a wooden spoon and cook until no pink remains.
- Once sausage is cooked through, remove pan from heat to let cool.
- In a bowl, whisk together eggs, garlic powder, red pepper, paprika and salt and pepper.
- Once pan has cooled, pour in eggs and add the bacon on top of the sausage and potatoes. Mix well to evenly distribute the eggs around the pan.
- Place in oven and bake for 12-15 minutes until the eggs are fully cooked in the middle of the pan.