In a large skillet, cook bacon strips over medium heat/high heat until crispy. Remove strips, leaving grease in the pan, and place strips on a paper towel to drain and cool.

Add shredded sweet potato to the skillet. Reduce heat to medium and cook sweet potato until crisp and golden, about ten minutes. Remove crisp sweet potato and place off to the side for later.

Reduce the heat to medium/low and add the garlic, sauté for one minute. Add in the stock and stir to distribute garlic. Add quinoa, cover with lid, and bring to a simmer. Simmer quinoa for twelve minutes.

Remove lid, season quinoa with salt, pepper, and crushed red pepper flakes. With the heat on low, add back in the sweet potato and bacon. Create a little well in the center of the quinoa. Pour in the eggs. Let them sit for a few seconds and then stir to combine throughout the quinoa. Add in the green onions. Stir and then remove from heat. Serve right out of the skillet. A few dashes of hot sauce are totally necessary on top!