Heat a medium-sized (10-inch) cast iron (or non-stick) skillet to medium high. Cook the slices of bacon just until the sides begin to crisp up, flipping a couple of times. Transfer bacon to a cutting board and chop.

Add sweet potatoes to the hot skillet. Stir well, cover, and cook for 10 to 15 minutes, stirring occasionally. Sweet potatoes should be crispy on the outside and cooked-through on the inside. Note: if sweet potatoes start to darken too quickly, turn heat down to medium-low.

Add the chopped bacon and spinach and cook until spinach wilts, about 2 to 3 minutes.

Add beaten eggs and allow skillet to sit untouched for 2 minutes.

Use a spatula to flip eggs, allow them to sit again 1 to 2 minutes.

Flip eggs again and continue cooking until they reach desired done-ness.

Serve with avocado and salsa