Recipe Ingredients
- 1 (10-ounce) bag frozen diced sweet potatoes
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt, plus more, to taste
- 1/2 teaspoon freshly ground black pepper, plus more, to taste
- 1 tablespoon unsalted butter
- 2 large eggs
- 1 (6-ounce) microwaveable bag frozen halved Brussels sprouts or whole Brussels sprouts
- 12 slices thick-cut bacon, cooked and roughly chopped
- 1 avocado, halved, pitted, peeled, and sliced
- Chopped fresh chives, for garnish
Recipe Directions
- Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Arrange sweet potatoes on prepared baking sheet and toss with oil to coat. Season with salt and pepper. Bake, flipping sweet potatoes halfway through, until light golden-brown and tender, about 18 to 22 minutes.
- Melt butter in a large nonstick skillet over medium heat. Crack eggs into skillet and fry, covered, 2 to 3 minutes for a runny yolk, or 3 to 5 minutes for a completely set yolk. Season with salt and pepper, to taste. Repeat with remaining eggs.
- Meanwhile, microwave Brussels sprouts according to package directions.
- Divide sweet potatoes between 2 bowls. Top evenly with Brussels sprouts, bacon and avocado. Garnish with chives, and serve.
