Roast the sweet potatoes. Preheat your oven to 425 degrees. Spread sweet potatoes across a greased baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 25 minutes or until sweet potatoes are fork tender. Remove from oven and set aside.
Cook the bacon. Place bacon on a large baking sheet and bake in oven at 425 for 15 minutes or until bacon is brown and crispy.
Caramelize the onions. Toss your onions in a skillet with some olive oil. Add a pinch of salt, and slow cook, stirring occasionally, lowering the heat if any onions begin to brown too quickly.
Scramble the eggs. In a large bowl or stand mixer whisk together the eggs, coconut milk, salt and pepper.
Assemble the bowls. Layer your roasted potatoes, onion, bacon and eggs. Add any other toppings you wish!