2 medium sweet potatoes (about 1 pound total)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 slices bacon, cut into 1/2-inch thick pieces
4 large eggs, whisked
2 ounces grated or thinly sliced sharp Cheddar (about 1/2 cup grated)
You can make the toasts in advance and refrigerate them in an airtight container up to 4 days. Reheat in a toaster until warmed through.