1Preheat oven to 400° Fahrenheit and line 1 large or 2 medium baking sheets with parchment paper.
2Cut sweet potato into small cubes and spread them out on baking sheet. Drizzle with oil and season with about 1 tsp sea salt. Mix to coat and place in the oven to bake for 25-30 minutes, or until potatoes are tender.
3While potatoes are cooking, dice bacon and place it in a large oven safe skillet over medium heat (use a large skillet, you will add all ingredients in the skillet later to cook in the oven). Cook bacon until it is just starting to get crispy. Remove and place on a paper towel lined plate. Reserve enough bacon fat in the bottom of the pan to coat.
4Chop spinach, green onions and mushrooms.
5Whisk eggs together in a large bowl. Add in spinach, green onions, mushrooms, bacon and 1 tsp each of salt and pepper. When the potatoes are finished, turn the oven down to 375 degrees Fahrenheit and place potatoes in the bowl. Mix everything together.
6Now, heat the skillet you cooked the bacon in over medium heat and pour the egg mixture in. Let it cook for 2-3 minutes until bottom has cooked slightly.
7Transfer to the oven and cook for an additional 20-25 minutes, or until the eggs are cooked through. Cooking time will depend on the size of the skillet, so check it after 15 minutes and remove once the eggs are set in the middle. Remove from the oven, cut into pieces and serve.