This 'kitchen sink skillet' is also good if you're going out of town and need to clean out the fridge.
1 slice bacon, diced
1/2 yellow onion, diced
1/2 bell pepper, diced
2 cups cooked spaghetti squash
Handful of baby heirloom or cherry tomatoes, halved
4 cooked breakfast sausage links (there's only 3 in the picture because I ate one)
Heat your oven to 350. Heat a cast iron skillet on the stove and cook the bacon until it renders a little fat. Dump in the onions and bell peppers and cook until they soften up a bit. You may have to add a tiny bit of oil if you don't have enough bacon fat. Add the squash and the tomatoes and cook for another 3-5 minutes.
Turn off the burners and 'flatten' out your skillet, then make small indentations (or wells) in the squash so you have a little place for the yolk to rest. Just make an indentation though, don't go all the way to the bottom of the pan. Crack the eggs in there, throw the sausage around the edges (just don't crack a yolk!) and cook in the oven until the yolks are set (8ish minutes). Add a little salsa, maybe some avocado and voila.