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.