1. In a large skillet (you can use a cast iron skillet), cook chopped bacon over medium heat until golden brown and crispy. Use a slotted spoon to remove the cooked bacon from the skillet and drain on a paper towel (leave the flavor-packed bacon grease in the skillet). Set aside.


2. While the bacon is cooking, prepare fresh vegetables. Chop the onion, cut Brussels sprouts in halves, then slice them.


Lastly, grate the potato (to prevent it from browning). 

3. In a bowl, combine the chopped onion, grated potato, and Brussels sprouts. Season with garlic powder, chili powder, salt, and black pepper.

Add a drizzle of oil and stir.

4. In the same skillet with the bacon grease (add a drizzle of avocado oil if needed), add the Brussels sprouts and potato mixture. Spread it out in the skillet, creating an even layer, and let it cook undisturbed for 4-5 minutes, allowing the bottom to brown and crisp up.

5. Divide the mixture visually into four parts and flip each part using a spatula. Cook on the other side for about 2-3 minutes. Make wells in the Brussels sprouts and potato mixture for the eggs. Crack one egg in each well.

Let them cook until the egg whites are set, about 3-4 minutes. Cover the skillet with a lid and reduce heat to medium-low for the last couple of minutes to help the eggs cook through.
6. Once the eggs are cooked to your liking, sprinkle the crispy bacon pieces over the breakfast skillet. Drizzle with hot sauce and sprinkle with chopped parsley for added flavor.